Here's another thing from childhood.
Kedgeree was generally made from left-over smoked cod, but when was anything left over in my family? Maybe my mother bought extra fish to make this delicious rice dish, apparently an Anglo-Indian creation and traditionally served for breakfast.
It's quite simple - cook a cup and a half of long-grain rice, flake your left-over fish and add it to the rice with a tablespoon of melted butter, a generous teaspoon of curry powder, half a teaspoon of cumin, three chopped hard-boiled eggs, a very generous squeeze of lemon juice and some salt and pepper. (Along with the left-over cod was a quantity of last night's white sauce. I reconstituted that with a little boiling water and added it to contribute a little creaminess to the dish.)
Combine well. Some recipes recommend baking; I cooked it stove-top. Add more fluid if baking because it will dry out. Serve with chopped parsley.