I’ve done this before, but here it is again, as it’s a perennial favourite (and its a little bit different each time!).
Cook white rice according to the packet, and poach some smoked fish – haddock or cod, and the undyed variety, please,
rather than the radioactive bright yellow variety! Fry a chopped shallot for a few minutes until softened, then add
the cooked rice, together with some frozen peas that you have boiled for a minute or so. Stir to combine, then add
a good knob of butter and the flaked poached fish and season well with plenty of fleshly ground black pepper. Nestle
quartered hard-boiled eggs amongst the rice, cover and heat gently over a low heat for another couple of minutes,
to ensure everything is piping hot, before serving garnished with chopped chives.