Our Smoked Haddock Kedgeree is a delicious meal to return home to after a busy day with a nice balance between spicy and smoky flavours. Our ingredient blends help you get the flavour spot on here. Kedgeree actually came to Scotland as a concept, brought back by British Colonials from India in the 1300’s. Commonly enjoyed at breakfast, we enjoy it at any time of day!

Cook our delicious Smoked Haddock Kedgeree in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Smoked Haddock Kedgeree. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Kedgeree Stock pot, a Curry Blend pot and a Lemon and Pepper Mix pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Smoked Haddock Kedgeree in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Kedgeree Stock
  • Curry Blend
  • Lemon and Pepper Mix

Your shopping list for 4 servings:

  • 200g Basmati rice
  • 200g frozen peas
  • 500g smoked haddock skinned
  • 3 (medium) eggs
  • 5 spring onions
  • Handful of coriander (optional)
  • 1 lemon (optional)
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Our 30 minute recipe

  1. Fry the rice with the spices

    Preheat the oven to 200C/fan 180C/gas 6 and boil the kettle.

    Heat a little oil in a lidded, oven-proof pan (ideally non-stick) over a medium heat and fry the rice with the Lemon & Pepper Mix for 1 min.

    Add the Curry Blend and the frozen peas and fry for 1 min.

  2. Add the stock

    Add the Kedgeree Stock to the pan along with 500ml of boiling water. Stir well to mix the stock in thoroughly, then bring it to a simmer over a medium heat.

    Lay the haddock on top of the rice, gently pushing it under the surface of the stock, then cover with a lid and cook in the oven for 20 mins.

  3. Meanwhile, boil the eggs

    Boil the eggs in a pan of boiling water for 8 mins, then peel.

    Remove the kedgeree from the oven and leave to rest for 2 mins with its lid on.

    Then take off the lid, stir through the spring onions and gently flake the fish little bit as you mix it together.

  4. Serve!

    Plate the rice, then cut the eggs in half and serve on top with coriander leaves and lemon juice (if using).

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Smoked Haddock Kedgeree Top Reviews

Emily - 2nd June 2020

Really surprised how much the kids enjoyed this one, even my fussy no fish eater!

Emily - 2nd June 2020

Really surprised how much the kids enjoyed this one, even my fussy no fish eater!

David - 28th May 2020

On of our favourites

David - 28th May 2020

On of our favourites

Magdalena - 27th May 2020

Very nice dish and I will order it again. My only suggestion would be not to cook in the oven to keep rice from drying. Next time I will definitely cook it in a pan.

Magdalena - 27th May 2020

Very nice dish and I will order it again. My only suggestion would be not to cook in the oven to keep rice from drying. Next time I will definitely cook it in a pan.

Pete - 20th May 2020

A bit dry. Could have been creamier

Jo - 19th May 2020

Really nice

Jo - 19th May 2020

Really nice

Amanda - 15th May 2020

Rice can take longer

Helen - 14th May 2020

Guy - 6th May 2020

really nice

Sarah - 3rd May 2020

Possibly my favourite so far

Sarah - 3rd May 2020

Possibly my favourite so far

Chris - 30th April 2020

Different, had it for a lunch really tasty.

Marta - 27th April 2020

Simple to cook and taste amazing

Marta - 27th April 2020

Simple to cook and taste amazing

Laura - 25th April 2020

I actually use packet rice as I hate how long boiled rice takes. I couldn’t see that there would be a difference. Tastes amazing!

Laura - 25th April 2020

I actually use packet rice as I hate how long boiled rice takes. I couldn’t see that there would be a difference. Tastes amazing!

Anna - 22nd April 2020

Quite good, not our favourite

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