Preheat the oven to 160°C/140°C fan/gas mark 3.

Grease a large ovenproof dish with some of the butter.

Push the hard-boiled egg yolks through a sieve and chop the egg whites.

In a frying pan, gently heat the double cream until just below boiling, then add the smoked haddock.

Cover and poach for about 4 minutes until the fish is cooked through.

Meanwhile, place the white wine in a pan with the saffron strands and warm gently to infuse.

In a large bowl, combine the cooked basmati rice, cayenne pepper, curry powder, grated nutmeg, seasoning, chopped egg whites, and the saffron-infused wine.

Lift the fish from the cream, flake it into the bowl, and remove any bones as you find them.

Add the remaining cream to the mixture and gently mix everything together.

Transfer the kedgeree mixture into the buttered ovenproof dish and dot the top with the remaining butter.

Bake for 20 minutes, or until heated through.

Serve scattered with chopped parsley and sieved egg yolks on top, with lemon wedges on the side for squeezing.