Sophie and Ben’s kicking kedgeree

Sophie and Ben’s kicking kedgeree

Although this may seem like a lot of ingredients most of them will hopefully be staples in your larder.  Once you have all the ingredients chopped and ready it should take 15 minutes to cook so it’s nice and easy.  Such a delicious treat for brunch, kind on those who have sensitive tummies (as it’s low in FODMAPS) plus it’s nutritious and filling.

Ingredients (serves 3-4 people….2 if you are Ben and me!)

1 cup of rice – cooked to packet instructions and then left to cool.

2 smoked bassa fillets (or smoked haddock)

1 stick of cinnamon

3 peppercorns

1 star anise

1 bay leaf

1 x 2cm knob of ginger, grated

1.5 teaspoons each of turmeric and asafoetida

1 teaspoon each of: garam masala, mustard seeds, ground coriander & ground cumin

1/2 teaspoon cinnamon

4 cardamon pods – deseeded

Green tops of 3 spring onions

Handful of spinach

1 cup of frozen peas

1 red chilli

Handful of fresh coriander, chopped

Handful of cherry tomatoes, chopped

1/2 red pepper

Garlic oil

1 lemon

3 eggs


  • Add a good glug of garlic oil to a pan and put on a medium heat.  Add the grated ginger, spring onion tops and the turmeric, asafoetida, ground cinnamon, garam masala, mustard seeds, ground coriander, cardamom & ground cumin.  Heat for 5 mins until it smells yummy.
  • Once the spices have been frying away for 5 mins – to a shallow pan pour in boiling water and add the bay leaf, star anise, peppercorns and cinnamon stick.  Add the fish to simmer for 5 minutes.
  • Start to boil the eggs – from room temperature if you want them runny they will take around 5.5 minutes.
  • Whilst the fish and eggs are cooking, add the red pepper and tomatoes to the spice mix.  At this point, add any other veg you want to use to create colour – you can add chopped courgette or carrots for example.  Add a couple of tablespoons of the water from the fish to loosen up.
  • Add the rice, peas and spinach to the spice mix.  Again add water to loosen if needed.
  • Add 1/2 the lemon juice, the chopped coriander, salt and pepper and the chilli.
  • Once the eggs are cooked take off the heat, run under cold water and take off the shell.
  • Once the fish is cooked, take out of the water and add to the rice mix stirring it in to break it up.
  • Whack up the heat for the final minute to make sure everything is cooked through.
  • To serve: spoon a big dollop of the mix into a bowl, use a little coriander and chilli to garnish as well as a chunk of lemon.  Place an egg on top cutting it in half and allow the runny yolk to drizzle into the rice!  Add any more salt and pepper if needed.