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Easy Kedgeree with Haddock, Eggs and Peas


Recipe Info

  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m


  • 125ml frozen peas
  • water or milk (for poaching)
  • 500g smoked haddock
  • 800ml water
  • 1 box KNORR Rice Mate Mild Breyani
  • 15ml parsley to garnish, chopped


Step 1

Place the sachet of rice, water and seasoning mix sachet into a pot and bring to the boil, then simmer until cooked and set aside.

Step 2

Poach the haddock in a little water or milk for 10 min, then drain and flake the fish.

Step 3

Cook the peas in a little water and drain.

Step 4

Hard boil the eggs, then shell and cut into wedges.

Step 5

Mix the rice with the haddock and peas, add the eggs and sprinkle with chopped parsley.

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