McKedgeree

This variation of kedgeree uses smoked mackerel rather than haddock and gives a high protein hit as well as a decent dose of an array of vitamins and minerals. As a breakfast, this kedgeree is sure to keep you full for hours however it also works well as a lunch or dinner.

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Step 1

Heat the milk in a saucepan. Finely chop the onions, add them to the milk and simmer for 5 minutes. Add the rice and stock and simmer for a further 25 minutes until the rice is cooked. Next, add the frozen peas, turmeric and parsley then flake in the deskinned mackerel. Stir gently, reduce the heat and cook for a further 5 minutes adding additional water if the kedgeree becomes too dry. Boil three eggs for 6 minutes then shell them and cut them into quarters. Transfer the kedgeree to a large bowl and top with the egg.