* 180g Haddock steaks
* 1 litre Fish stock
* 2 tablespoons of Sunflower or Rapeseed oil, plus a bit extra
* Garlic to taste, chopped
* Indian green chillies to taste, chopped
* 140g Mushrooms, sliced
* 1 heaped teaspoon Pakistani basar
* 400g Basmati rice
* 40g cooked Chorizo, thinly sliced and coarsely chopped
* 100g chipolata Sausages
* 180g smoked back Bacon, rind removed, coarsely chopped
* 4 free range eggs

===Method===
* Poach the Haddock in the Fish stock for about 8 minutes.
* Meanwhile, heat the Oil in a pan, add the Garlic, Chillies and Mushrooms and sauté for a few minutes.
* Add the Pakistani basar and cook for a further minute.
* Stir in the Rice and coat it in the Oil.
* Remove the Haddock and pour the Stock over the Rice.
* Cover, and Simmer over a low heat for about 15 minutes or until the Rice has absorbed the Stock.
* Sir in the Chorizo minute or two before the end of the cooking time.
* While this is happening, Flake the Haddock and keep warm.
* Fry the Sausages and Bacon in a separate pan with some fresh oil and stir into the Rice mixture, with the Haddock - keep over a low heat, covered.
* Fry the Eggs until the white is just set, but the Yolk, runny.
* Chop the eggs roughly.
* Serve the kedgeree immediately, topped with the fried eggs

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