*This recipe is gluten-free according to industry standards


  • 2 tbsp of melted butter
  • 1 onion, roughly chopped
  • 1 head cauliflower, broken into small florets, then chopped into 1cm pieces
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • a good pinch (optional) dried chilli flakes
  • 300g skinless smoked haddock
  • 4 eggs
  • a good handful coriander, chopped


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the butter, onion, cauliflower and spices in a bowl with some seasoning and toss together. Spread out on 1 large or 2 smaller non-stick baking trays and roast for 15-20 minutes until tender. Wrap the haddock in a foil parcel and bake alongside the cauliflower for 15 minutes.

  • STEP 2

    Meanwhile, lower the eggs into boiling water and cook for 7 minutes then drain and rinse under cold water until cool. Peel.

  • STEP 3

    Break the haddock into chunks, discarding any bone. Fold the haddock gently into the cauli with the coriander. Top with the quartered boiled eggs.


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