I PROMISE, no left-over turkey recipes. However, do use the carcass for a sweet stock, it makes a sweet and excellent broth. Instead, here's something completely different, which is perfect for soothing overdosed Christmas palates. Eat it with your feet up in front of a good video. KEDGEREE Serves three to four 1 small onion, sliced 1 bay leaf 1 cup milk 400g smoked haddock or boneless kippers 1 medium onion, finely chopped Corn oil Curry powder or paste to taste 200ml UHT cream 6 cups cooked rice 1 cup frozen peas 2 hard-boiled eggs Salt and pepper Lemon wedges In a saucepan, gently simmer the onion and bay leaf in the milk for about 10 minutes. Add the fish and gently poach for another 10 minutes. Discard the onion and bay leaf. Remove the fish and flake the flesh. Saute the chopped onion in the oil until soft but still pale. Add the curry powder and cook for a few minutes. Add the fish poaching liquid, the cream and simmer for about five minutes. The mixture should be the consistency of thickish cream. In a large bowl, mix the cooked rice (basmati is best) with the flaked fish, curry cream, peas and quartered eggs. Add seasoning. The dish should be lightly curried. Heat for about 30 minutes in a low oven with a lid on. Garnish with lemon.