Knorr
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Serves 4
Cook 30 mins
Prep 10 mins
36

Easy Kedgeree with Haddock, Eggs and Peas

Kedgeree is easy to make and adds a new dimension to weekday meals. It can also be served cold the next day with salad as a light lunch.

See how to cook this meal step by step

Ingredients

Ingredients

  1. 2 eggs
  2. 125ml frozen peas
  3. water or milk (for poaching)
  4. 500g smoked haddock
  5. 800ml water
  6. 1 x KNORR Rice Mate Mild Breyani
  7. 15ml parsley to garnish, chopped

Method

Method

  1. Place the sachet of rice, water and seasoning mix sachet into a pot and bring to the boil, then simmer until cooked and set aside.
  2. Poach the haddock in a little water or milk for 10 min, then drain and flake the fish.
  3. Cook the peas in a little water and drain.
  4. Hard boil the eggs, then shell and cut into wedges.
  5. Mix the rice with the haddock and peas, add the eggs and sprinkle with chopped parsley.
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