Nathan Outlaw's kedgeree with boiled eggs recipe

  • Serves 4
  • 25mins to prepare and 20mins to cook
  • 525 calories / serving
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(h)kedgeree with boiled eggs Great British Chef TESCO

A quick recipe for mid-week dinner, Nathan Outlaw’s Kedgeree with boiled eggs is a healthy dish for kids and adults alike.

  1. Ask your helper to remove the skin from the haddock fillet and help them dice it into 2cm cubes. Set aside.
  2. Preheat your oven to Gas Mark 6, 200°C, fan 180°C.
  3. Trim from the leek the dark green top and wash thoroughly under cold water. Slice finely and set aside. Trivia time: did you know that leeks are one of the easiest plants to grow in your home garden?
  4. Over a medium heat, place a large pan and add the oil and butter. Once the butter starts to bubble, add the leek, celery, shallot and garlic. Cook for 2 minutes and stir continuously so that they don't colour.
  5. Ask your helper to wash the rice 3-5 times under cold running water. Drain and leave to stand for 15 minutes. Add the rice to the pan, stir and cook for 1 minute.
  6. Add the fish stock, saffron and curry powder, bring to a low simmer and cover with a lid. Transfer the pan into the oven and cook for 15 minutes.
  7. Bring a pot of water to the boil and allow the eggs to boil for 10 minutes. Remove and allow to cool - ask your helper to peel the eggs.
  8. Once the rice is cooked, remove from the oven and add the smoked haddock.
  9. Place the lid back on and leave to stand for 3 minutes. Gently stir the coriander and egg through the rice. Season with salt and pepper.
  10. Divide across 4 bowls and serve with a few lemon wedges.

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  • Ingredients

  • 400g (13oz) smoked haddock, fillet
  • 300g long grain rice
  • 2 shallots, peeled and finely chopped
  • 1 leek
  • 1 celery stick, finely sliced
  • 1 garlic clove, chopped
  • 1 pinch saffron
  • ½tsp mild curry powder
  • 700ml (1¼pint) fish stock
  • 2tsp fresh coriander, chopped
  • 3 eggs
  • 1 lemon, cut into wedges
  • 50g (2oz) unsalted butter
  • 1 dash vegetable oil
  • 1 pinch salt
  • Energy 2215kj 525kcal 26%
  • Fat 18g 26%
  • Saturates 8g 40%
  • Sugars 1g 1%
  • Salt 3.6g 60%

of the reference intake
Carbohydrate 66.2g Protein 28.1g Fibre 1.6g


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