Kedgeree – an old English favourite – delicious for breakfast!

Kedgeree really does take some beating in my opinion. It’s a great way of feeding a few folk on little fish because you can bulk it out with veggies and rice. It’s easy to make, cheap and absolutely delicious! It was first served in England during Victorian times and was influenced by the Indian flavours experienced by British colonies at the time. It was brought over as a breakfast dish initially and I heartily recommend eating it cold the next morning. It’s a perfect way to set you up for the day!

1 piece of smoked haddock (preferably not dyed) chopped into bite size chunks
4 spring onions
2 cloves garlic
Peas (as many or few as you like)
Beans or broccoli or whatever green stuff you’ve got in the fridge
White basmati rice
Stock (I used some of my own chicken stock)
4 eggs boiled, peeled and chopped into chunks (I put them in with the rice for a bit of eco dual cooking)
A scattering of turmeric powder
Salt and pepper to taste

Put the rice on to boil for about 7 minutes or until just al dente (still a bit firm)
In your wok or large frying pan fry the spring onion, garlic and leek (in my case)
Add the fish and stir
Add the stock
Drain and add the rice to the other mix
Add the peas and gently stir
Add the turmeric to your taste and the chopped eggs

Serve with salad greens, lemon and horseradish mayonnaise which is simply a blob of mayo with a dash of horseradish


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