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Suitable for Vegetarians Recipe may contain gluten

Kipper Kedgeree

Kipper Kedgeree

A twist on a comforting classic

No special equipment required.


  • 100g Kippers
  • 2 tbsps olive oil
  • 1 medium onion, finely sliced
  • ½ tbsps ground coriander
  • ½ tbsps cumin
  • ½ tbsps medium curry powder
  • ⅓ x 28g fresh parsley leaves
  • parsley stalks finely chopped
  • 100g frozen peas
  • 250g pouch microwave brown basmati rice (or white if preferred)
  • 115g pack baby spinach
  • 3 ready to eat quail eggs, halved
  • Lemon wedges to serve


High in omega-3

  1. Pre heat 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 mins, until soft and starting to brown. Add the spices and parsley stalks cook for 2 mins 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 mins, 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 parsley leaves. Serve with lemon wedges for squeezing over.