On those slow winter mornings, we love nothing more than a delicious hearty brunch around the table with the family. This traditional Kedgeree recipe is brimming with flavour and really sets us up for the day before we head out for a stomp in the fresh air.

Serves 4

Cooking Time: 55 minutes


4x smoked haddock fillets
2 pints semi skimmed milk
150g long grain brown rice
1 white onion, diced
2 cloves of garlic, crushed
1 green chilli, seeds removed and diced
25g butter
1 tsp cumin seeds
2 tsp medium curry powder
1/2 tsp turmeric
1/2 tsp sugar
1/4 lemon
2 tbsp parsley, roughly chopped
Seasoning to taste

To serve:
4x eggs, soft boiled and quartered
Parsley, roughly chopped
1/2 lemon, cut into wedges
Mango chutney (optional)


1. Place the fish in a deep-sided frying pan or large saucepan. Cover with milk and bring to a simmer. Simmer for 8-10 minutes with the lid on, or until the fish is cooked and flakes easily. Be careful as the liquid may boil over, you can remove the lid if necessary.

Remove the cooked fish from the pan and set aside. Make sure you keep the milk in the pan.

3. Cook the rice in the reserved milk for 25 minutes until tender, topping up with water if too much liquid evaporates.

While the rice is cooking, heat the butter in a large saucepan. Sauté the onion for 10 minutes until soft and translucent. Add the garlic and chilli and cook for a further 1-2 minutes. Add the turmeric, curry powder, cumin seeds and sugar and stir well to coat everything.

5. Cook the eggs in boiling water (approximately 6 minutes) to coincide with cooking time.

6. Tip the cooked rice into the pan with the onions, adding the lemon juice and 2 tbsp chopped parsley. Stir well and adjust seasoning as necessary, adding more lemon juice if desired.

7. Serve with the chopped eggs on top, lemon wedges, a little more parsley and mango chutney on the side (optional).