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.
Fragrant Wild-caught Smoked Haddock Kedgeree
We are obsessed with our take on kedgeree! Responsibly-sourced smoked haddock running through golden rice. Add spinach and tomatoes for a pop of colour. Top with perfectly gooey eggs.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 egg (Eggs)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 unwaxed lemon
- 80g baby spinach
- 4 smoked haddock fillets (Fish, Milk, Soya)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 onion
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 200g baby tomatoes
- 160g green beans
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 431
Protein: 30g
Carbs: 54g
Fat: 11g
Fragrant Wild-caught Smoked Haddock Kedgeree
We are obsessed with our take on kedgeree! Responsibly-sourced smoked haddock running through golden rice. Add spinach and tomatoes for a pop of colour. Top with perfectly gooey eggs.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a sieve, a large frying pan, a slotted spoon & a measuring jug
Cook the rice & get the fish in the oven
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Lay the smoked haddock fillets onto the lined baking tray. Roast for 17 mins, until cooked
Cook the eggs & prep
- Meanwhile, finely dice the onion. Halve the tomatoes. Trim and halve the green beans. Quarter the lemon
- Rinse the eggs, then carefully lower into the the rice saucepan
- Boil for 7 mins then remove with a slotted spoon, run under cold water and carefully peel
Meanwhile, get your simmer on
- Heat the large frying pan with 2 tbsp oil on medium-high heat. Once hot, add the onion, and cook for 3-4 mins, until softening
- Add the curry powder, ginger & garlic paste, tomatoes and green beans. Cook for 3-4 mins
- Add the stock powder and 200ml boiling water. Simmer for 2-3 mins, until the liquid has reduced slightly and the vegetables are soft
Build the dish
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Once the haddock is cooked, flake into large pieces
- Gently stir the cooked rice and haddock pieces into the pan. Add the spinach and simmer for 2-3 mins, until the liquid has been absorbed by the rice. Squeeze in the juice of half the lemon
Plate up
- Serve the smoked haddock kedgeree into bowls. Quarter the eggs and place on top
- Serve with the remaining lemon wedges
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