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Kedgeree Recipe by The Homegrown Forager

The Homegrown forager

A traditional, spicy breakfast that takes as long as a fry-up but with a lot less fat.

Serves 4


  • 4 eggs (boiled and quartered)
  • 300g skinless smoked fish (haddock or kippers work well)
  • 1 bay leaf
  • 3 handfuls of rice
  • Olive oil
  • 1 thumb-sized piece fresh ginger (peeled and finely chopped)
  • 1 medium onion (finely chopped)
  • 1 fresh red chilli (finely chopped)
  • 1 clove of garlic (finely chopped)
  • 1 tablespoon of curry powder
  • 1 tablespoon of mustard seeds
  • 10 Cherry tomatoes (halved)
  • Juice of a lemon
  • A handful of fresh coriander (finely chopped)
  • Salt & Pepper


Cook and drain the rice. Set aside.

While the rice cooks, put the fish and bay leaf into a pan and cover with water. Bring to a boil and simmer for about 5 minutes, until cooked through. Remove from the pan and break into chunks with a fork.

Heat some olive oil…

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