1 tablespoon sunflower oil
1 onion.
1 teaspoon ground turmeric
2 tablespoons mango chutney
750-900 ml vegetable stock
1 bay leaf
175 g (6 oz) easy-cook brown long-grain rice
250 g (8 oz) or 3 smoked mackerel fillets, skinned
100 g (3½ oz) frozen peas
25 g (1 oz) watercress or rocket leaves
4 hard-boiled eggs. cut into wedges
salt and pepper


1.Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the onion and fry, stirring, for 5 minutes or until softened and just beginning to turn golden. Stir in the turmeric, chutney, stock, bay leaf and a little salt and pepper and bring to the boil.
2.Pour into the slow cooker pot and add the rice. Add the smoked mackerel to the pot in a single layer.
3. Cover with the lid and cook on low for 3-4 hours or until the rice is tender and has absorbed almost all the stock.
4.Stir in the peas, breaking up the fish into chunky pieces. Add extra hot stock if needed. Cook, still on low, for 15 minutes more.
5.Stir in the watercress or rocket, spoon on to plates and garnish with the wedges of e egg.
6.FOR SMOKED HADDOCK KEDGEREE WITH CARDAMOM, the recipe as above but omit the mango chutney and instead add 4 crushed cardamom pods with their black seeds.
7.Replace the smoked mackerel with 400 g (13 oz) skinned smoked haddock fillet, cut into 2 pieces.
8.Continue as above, adding the peas and egg wedges at the end but omitting the watercress or rocket. Drizzle with 4 tablespoons double cream.

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