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Kedgeree – Mum’s recipe

This is one of Mum’s absolute classics! Full of herbs and spices to help you increase your plant-food diversity, and delicious.


  • 2 fillets of smoked haddock
  • 200g brown basmati rice
  • 4 eggs
  • 1 medium onion
  • Handful of chopped coriander
  • Handful of chopped parsley
  • 1 deseeded chilli (optional)
  • Knob of butter
  • 2 tsp ground turmeric
  • 2 tsp curry powder (or more if you like it spicy!)


  1. Cook your rice to packet instructions and gently boil the haddock in water for 10-15 minutes. Remove the skin and put to one side.
  2. Boil the eggs until hard-boiled (approx. 4 minutes), shell and slice them into quarters.
  3. Finely chop the onion and fry in butter, adding the curry powder and turmeric once soft.
  4. Flake the haddock into chunks and combine with the cooked rice, onions and spices.
  5. Place the quartered eggs on top and sprinkle with fresh coriander, parsley and sliced chilli.

Even at 31, a warming bowl of Kedgeree always reminds me of you – thank you, Mum 💓

For more yummy, gut-healthy dishes, check out our recipe section.

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