Kedgeree is one of those recipes that quietly earns its place as a family favourite — comforting, filling, and much simpler to make than it sounds. This version comes together with smoked haddock, fluffy basmati rice, peas and soft-boiled egg, all finished with a knob of butter and a scatter of spring onion. It’s on the table in about 20 minutes, which makes it a genuinely useful option for a busy weeknight dinner.
It’s also a great way to introduce kids to smoked fish in a gentle, mild way — the rice and egg soften the flavour, and most children are happy to pick out the bits they like best.
Ingredients
- Fish stock
- Lemon and pepper seasoning
- 300g smoked haddock, skinned
- 100g frozen peas
- 150g basmati rice, rinsed
- 2 eggs, hard-boiled, peeled and cut into quarters
- 2 spring onions, finely sliced
- 25g butter
- Small bunch of coriander (optional)
Method
1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Bring 250ml of water to the boil in a saucepan, add the fish stock, and mix well. Once combined, turn off the heat.
3. Heat 2–3 tablespoons of oil in a large, heavy-based ovenproof pan. Stir in the rice and peas, then add the fish stock and bring to a gentle simmer. Lay the smoked haddock on top, gently submerging it under the surface. Cover with a lid and cook in the oven for 15 minutes.
4. Remove from the oven and leave to rest for 3 minutes, keeping the lid on.
5. Take off the lid, then add the lemon and pepper seasoning, spring onion, butter and hard-boiled eggs. Gently flake the fish through the rice and mix everything together.
6. Serve warm, with a sprinkle of coriander on top if using.
A Few Tips for Busy Parents
- Rinsing the rice before cooking helps keep the grains light and separate rather than sticky.
- If your children aren’t keen on visible flakes of fish, break it up a little more finely when mixing everything together.
- This dish is best enjoyed freshly made, but leftovers can be gently reheated the next day — just make sure it’s heated through fully before serving.
Frequently Asked Questions
Can I make kedgeree ahead of time?
Kedgeree is at its best served fresh, as the rice can dry out slightly on standing. If you do want to prepare elements in advance, you can hard-boil the eggs and flake the fish ahead of time, then bring everything together just before serving.
Can I use a different type of fish?
Smoked haddock gives this dish its classic flavour, but if it’s not available, another smoked white fish can work as a substitute. Just check it’s fully cooked through before serving to children.
Is this recipe suitable for freezing?
Rice dishes with egg don’t always freeze well, as the texture can change on reheating. This recipe is best enjoyed fresh or as a next-day leftover rather than frozen.
What can I serve with kedgeree?
It’s a complete meal on its own, but a simple green salad or some steamed vegetables on the side works nicely if you’d like to round it out.
You Might Also Like
If you enjoyed this recipe, take a look at our Buried Treasure Fish Pie for another easy way to get more fish onto the family dinner table — it’s another firm favourite with kids.
Save This for Your Next Family Dinner
Short on time but still want a proper home-cooked meal? Save this kedgeree recipe for your next busy weeknight, or browse our family food section for more quick, wholesome recipes the whole family can enjoy together.
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