Kedgeree

Preparation: 20 minutes | Cooking: 30 minutes | Contains dairy | Serves 2 | Not suitable for freezing | Suitable for new parent

Ingredients

  • 100ml milk
  • 75ml water
  • 200g skinless, boneless smoked haddock or salmon
  • 1 bay leaf
  • 2 eggs
  • 1 onion, diced
  • 2 tsp mild curry powder
  • 1 tsp turmeric
  • 250ml Piccolo vegetable stock
  • 150g basmati rice, rinsed in cold water
  • 100g frozen peas
  • Squeeze of lemon and lemon slices to garnish
  • Handful chopped parsley plus extra to garnish

Method

  • Place the milk, water and bay leaf in a small saucepan and poach the fish fillets over medium heat for 5-10 minutes, until cooked through. Remove the fish from the liquid to cool, keep the liquid.
  • To soft boil the eggs, bring a pan of water to a boil and submerge the eggs for 6½ minutes. Once done, submerge the eggs in cold water and set aside.
  • Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the spices and toast for 1-2 minutes.
  • Add the rice to the pan with the stock and the poaching liquid from the fish. Bring to a simmer and cook for 10 minutes.
  • Meanwhile, peel and quarter the eggs and flake the fish.
  • Add the fish, peas and parsley to the pan and cook for another 3 minutes, until the peas are tender.
  • Serve topped with the eggs, a squeeze of lemon and an extra sprinkle of parsley.