Curried haddock kedgeree

A classic kedgeree designed to fill you with warmth and spice. This gluten-free family meal is an easy midweek fix.

Ingredients

Instructions

1. Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin.
2. Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for
   3 mins until everything is heated through.
3. Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further
   2 mins and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome.
4. Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.

Nutrition