LJ fairburn Poultry


Smoked Haddock Kedgeree with British Blue Eggs

Serves 4-6


  • 300ml milk
  • 450g smoked haddock fillets, skinned
  • 120g butter
  • 1 large onion, finely chopped
  • 3 cardamom pods, crushed
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 green chilli, finely chopped
  • 1 tbsp curry powder
  • ½ tsp ground coriander
  • 1 tsp turmeric
  • 1 small cinnamon stick
  • 2 bay leaves
  • 2 handfuls kale, shredded
  • 500g basmati rice, cooked
  • 75ml double cream
  • 6 soft boiled Fairburn’s British Blue eggs, peeled and halved
  • Coriander or parsley, roughly chopped to serve


Heat the milk to boiling point, place the fish in a shallow baking tray and pour over the milk. Season with some black pepper. Allow to sit for about 10 minutes until slightly opaque. Remove the fish from the milk and carefully flake.

Meanwhile, melt the butter in a large frying pan, add the onion and cook until softened. Next stir in the cardamom, mustard and cumin seeds, chilli, curry powder, coriander, turmeric, cinnamon stick and bay leaves and cook gently for 3 minutes, taking care not to burn. Add the kale to the frying pan and allow to wilt slightly.

Add the cooked rice to the frying pan and coat with the spice mixture, heating until warmed through. Add the cream and stir until combined. Next add the pieces of fish to the mixture, carefully stirring to incorporate into the rice mixture, and season to taste with sea salt and ground black pepper.

To serve, put the halved eggs on top and scatter the chopped coriander or parsley over.

TIP: For ease of use, use packets of ready cooked rice and microwave to heat through.

TIP: To cook the eggs, bring a pan of salted water to the boil with a dash of vinegar (this makes it easier to peel the eggs). Lower to a rapid simmer, add the eggs to the pan and immediately begin timing them. For this recipe, cook for 5½ minutes for soft boiled eggs, 6 minutes for medium boiled eggs and 7½ minutes for hard boiled eggs.