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    Kipper kedgeree

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    Kipper kedgeree

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

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes

    Serves: 2


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

    *(Available from the fish service counter)


    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. 

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    This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue


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