Waitrose and Partners
Kipper kedgeree

Kipper kedgeree

Kippers, spinach and eggs are all sources of omega-3s - a great excuse to enjoy this twist on the comforting classic

4.5 out of 5 stars(3) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 100g Waitrose & Partners No.1 Craster kippers(Available from the fish service counter)
  • 2 tsp olive oil
  • 1 medium onion, finely sliced
  • ½ tbsp medium curry powder
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 28g pack fresh coriander, leaves picked, stalks finely chopped
  • 100g frozen peas
  • 250g microwave brown basmati rice
  • 115g baby spinach
  • 3 ready-to-eat quail eggs, halved
  • lemon wedges, to serve


  1. Preheat 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 minutes, until soft and starting to brown. Add the spices and coriander stalks; cook for 2 minutes, 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 minutes, 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 coriander leaves. Serve with lemon wedges for squeezing over.


Typical values per serving when made using specific products in recipe


1,840kJ/ 439kcals



Saturated Fat












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