The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoked Haddock Kedgeree with Green Beans & Soft-boiled Egg
We are obsessed with our take on kedgeree! Responsibly-sourced smoked haddock running through golden rice. Add leafy spinach, crunchy green beans and vibrant pepper for a pop of colour. Top with perfectly gooey eggs to complete the dish. Garnish with lemon wedges for squeezing over!
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 20g baby spinach
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 smoked haddock fillets (Fish, Milk, Soya)
- 40g creamed coconut
- 1 unwaxed lemon
- 2 garlic clove
- 1 pepper
- 1 onion
- 160g green beans
- 80g brown rice (100% Brown Rice)
- 1 egg (Eggs)
- 1 tsp turmeric
Nutritional Information
Calories: 540
Protein: 33g
Carbs: 58g
Fat: 22g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 80g brown rice (use half) (100% Brown Rice)
- 160g green beans (use half)
- 2 smoked haddock fillets (use half) (Fish, Milk, Soya)
- 1 pepper (use half)
- 40g creamed coconut (use half)
- 2 garlic clove
- 1 egg (use half) (Eggs)
- 20g baby spinach (use half)
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tsp turmeric (use half)
- 1 onion (use half)
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 546
Protein: 33g
Carbs: 59g
Fat: 22g
Smoked Haddock Kedgeree with Green Beans & Soft-boiled Egg
We are obsessed with our take on kedgeree! Responsibly-sourced smoked haddock running through golden rice. Add leafy spinach, crunchy green beans and vibrant pepper for a pop of colour. Top with perfectly gooey eggs to complete the dish. Garnish with lemon wedges for squeezing over!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a slotted spoon, a grater, a measuring jug & sieve
Cook the rice & egg
- Add the rice and half the turmeric to the saucepan and boil for 25-30 mins, until cooked, then drain
- Rinse the egg, then carefully lower into the rice pan. Boil for 7 mins, then remove with a slotted spoon and run under cold water
Do the prep & cook the fish
- Trim the green beans and cut into thirds. Dice the pepper into 1cm chunks. Finely slice the onion and garlic. Zest and cut the lemon into wedges. Rinse the spinach
- Dissolve the creamed coconut in the jug with 250ml boiling water (125ml for 1 person)
- Place the haddock onto the lined baking tray. Drizzle with 1 tsp oil and roast for 17 mins / air fryer 15 mins, until cooked through
Start the kedgeree
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the green beans, onion and pepper and cook for 3-4 mins, until starting to soften. Season with salt and pepper
- Add the garlic, curry powder, lemon zest and remaining turmeric. Cook for 1 min
Build the dish
- Add the coconut mixture and stock powder and bring to the boil, then simmer for 3-4 mins
- When ready, stir in the cooked rice and spinach for 1-2 mins, until hot and wilted
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Flake the smoked haddock with a fork, discarding the skin, then stir into the pan with a squeeze of lemon juice. Season to taste with salt and pepper
Plate up
- Carefully peel the egg and cut into quarters
- Share the kedgeree between bowls, topped with the egg slices. Serve with the remaining lemon wedges for squeezing over
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