Guest chef

Emma Franklin

Our Assistant Food Editor loves thinking outside the box and is the biggest chilli-head on the team. She grows fruit in her tiny London garden, but would always choose the cheeseboard over the dessert trolley.

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Easy smoked haddock kedgeree

  • Serves 4
  • Prep 10 mins
  • Total time 40 mins
4.0/5 rating (2 votes)
Easy (Smoked haddock) kedgeree
Easy smoked haddock kedgeree

step by step

  • 1Put the eggs in a small pan, fill with boiling water, then cover and boil for 7 minutes. Drain the eggs and place in a bowl of cold water.
  • 2Put the haddock and bay leaf in a shallow pan and cover with cold water. Cover and simmer gently for 8-10 minutes until the fish flakes easily. Meanwhile, melt the butter and oil in a pan and cook the onion for 8-10 minutes until softened. Stir in the rice and curry powder; cook for 2 minutes.
  • 3Put the fish on a plate. Pour 600ml of the poaching liquid over the rice, add a pinch of salt, cover and cook on a low heat for 8 minutes until the rice is almost tender. Peel and quarter the eggs and flake the fish into chunks.
  • 4Add the peas to the rice and cook together for a further 4-5 minutes. Gently stir in the fish, most of the parsley and the cream. Season to taste and serve topped with the eggs, remaining parsley and lemon wedges.
  • Recipe by Emma Franklin. Photograph by Dan Jones

You will need

  • 2 medium eggs, at room temperature
  • 325g skinless and boneless smoked haddock fillet
  • 1 bay leaf
  • 40g butter
  • 1 tsp groundnut or vegetable oil
  • 1 onion, finely chopped
  • 200g white basmati rice
  • 1 tbsp mild curry powder
  • 125g frozen peas
  • 4 tbsp flat-leaf parsley, roughly chopped
  • 4 tbsp double cream
  • lemon wedges, to serve

+ Nutritional Information