Place the risotto rice in a pan, cover with 700ml water and bring to the boil. Reduce the heat to a simmer, and cook for 12 minutes until the rice is cooked and creamy.

Meanwhile bring a pan of water to the boil, gently lower the eggs into the water, reduce the heat and simmer for 8 minutes until hard boiled.

Place the leek rondels in a pan, cover with the milk and gently bring to the boil, place the haddock fillets on top, cover with a tight fitting lid and steam the fish for 7 – 8 minutes until cooked, then remove.

Drain the cooked eggs and refresh in cold water until cool enough to handle, then peel them.

To serve, add the mustard and half the parsley to the cooked rice and stir in well. Remove the cooked fish and leeks with a perforated spoon and add to the rice.

Add half the remaining poaching fish milk to the rice and gently fold everything together.

Place in a serving dish, cut each egg into quarters and place 2 quarters along with the haddock rice, sprinkle over the remaining parsley and serve.