Kedgeree
Once mastered, kedgeree becomes a go-to recipe of any culinary repertoire – it’s just the ticket for a midweek family meal. Filling, nutritious and, best of all
Ingredients
- 400g peat-smoked haddock fillets
- 300ml whole milk
- 300ml water
- 1 bay leaf
- 1tbsp olive oil
- 2 x 25g unsalted butter
- 1 large onion, finely chopped
- 2tsp mild curry powder
- 175g basmati rice, rinsed and drained
- 4 large free-range eggs
- 2tbsp chopped coriander
- 1 lemon, cut into four wedges
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