Step 2

Add the rice and stir well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, cover and cook for 10 minutes. Take off the heat and leave to stand, covered, for 10–15 minutes more.

Step 3

Meanwhile, put the haddock and bay leaves in a frying pan and cover with the milk. Poach for 10 minutes until the flesh flakes. Remove, peel away the skin and flake into thumb-sized pieces.

Step 4

Place the eggs in a pan, cover with water and bring to the boil. Reduce to a simmer and cook for 4½–5 minutes. Plunge into cold water, peel and cut into quarters.

Step 5

Gently mix the fish, eggs, parsley and coriander into the rice. Serve hot, sprinkled with extra herbs.