Kipper kedgeree
Prep
5 mins
Cook
20 mins
Servings
2
Difficulty
Medium
My go to weeknight dinner is this kipper kedgeree, a speedy take on the classic that comes together in under 25 minutes. I love using those premium Craster kippers because they're packed with omega 3s, brilliant for your heart and brain, plus they're already cooked so there's minimal fuss. The best bit? Everything comes together in one pan, and most of the ingredients are things I keep on hand anyway. Frozen peas, microwave rice, and spinach mean I can make this without a trip to the shops, and it tastes far better than the effort required. It's wholesome, satisfying, and honestly my secret weapon when I want something nutritious without spending ages in the kitchen.
Ella x
Ingredients
- 100 gramsno.1 craster kippers(No.1 Craster kippers(Available from the fish service counter))
- 2 tspolive oil
- 1onion(finely sliced)
- ½ tbspmedium curry powder
- ½ tspground coriander
- ½ tspground cumin
- ⅓coriander(leaves picked, stalks finely chopped)
- 100 gramsfrozen peas
- 250 gramsmicrowave brown basmati rice
- 115 gramsbaby spinach
- 3ready-to-eat quail eggs(halved)
- 1lemon(wedges, to serve)
Detail level
Instructions
- 1
Preheat the grill to medium. Put the kippers on a baking tray, skin-side down, and grill for 4 minutes, until cooked through and opaque. While the kippers are still warm, remove and discard the skin and backbone, along with any other large bones, then flake the flesh into large chunks; set aside.
- 2
Meanwhile, heat the oil in a large frying pan and fry the onion with a pinch of salt over a low-medium heat for 10 minutes, until soft and starting to brown. Add the spices and coriander stalks; cook for 2 minutes, stirring. Boil the kettle, put the peas in a colander, then pour over the freshly boiled water; set aside to drain.
- 3
Add the rice, spinach and peas to the pan, along with 2 tsp water. Cook for 3-5 minutes, stirring, until the spinach has wilted, the peas are cooked and the rice is piping hot; season. Stir through the kippers and top with the quail eggs and coriander leaves. Serve with lemon wedges for squeezing over.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.