Our Assistant Food Editor is the Queen of thinking outside the box and the biggest chilli-head on the team. She grows fruit in her tiny London garden, but always chooses the cheeseboard over the dessert trolley.
1Put the eggs in a small pan, fill with boiling water, then cover and boil for 7 minutes. Drain the eggs and place in a bowl of cold water.
2Put the haddock and bay leaf in a shallow pan and cover with cold water. Cover and simmer gently for 8-10 minutes until the fish flakes easily. Meanwhile, melt the butter and oil in a pan and cook the onion for 8-10 minutes until softened. Stir in the rice and curry powder; cook for 2 minutes.
3Put the fish on a plate. Pour 600ml of the poaching liquid over the rice, add a pinch of salt, cover and cook on a low heat for 8 minutes until the rice is almost tender. Peel and quarter the eggs and flake the fish into chunks.
4Add the peas to the rice and cook together for a further 4-5 minutes. Gently stir in the fish, most of the parsley and the cream. Season to taste and serve topped with the eggs, remaining parsley and lemon wedges.