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Purple sprouting broccoli kedgeree
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2 Waitrose British Blacktail Free Range Eggs
240g pack smoked haddock fillets
160g Waitrose Purple Sprouting Broccoli Spears, trimmed
1 tbsp vegetable oil
1 large leek, trimmed, halved and finely sliced
2 tsp hot curry powder
100g basmati rice, well rinsed
200ml fresh vegetable stock
½ lemon, zest and juice
Handful dill, chopped
1. Cook the eggs in a large pan of simmering water for 8 minutes; drain, cool under cold water and set aside. Rinse out the pan and bring a fresh lot of water to a gentle simmer. Add the fish and simmer for 2 minutes, then add the broccoli and simmer for 2 minutes more. Lift everything out with a slotted spoon; let the broccoli drain on kitchen paper and leave the fish to cool on a plate, then flake.
2. Rinse out the pan again then return to the heat with the oil and sauté the leek for 10 minutes, until soft. Add the curry powder and cook, stirring, for 1 minute, then stir in the rice and stock. Cover and simmer gently for about 12 minutes, or until all the liquid is absorbed.
3. Take off the heat, season and stir in the lemon zest and juice, fish and broccoli. Leave to stand, covered, for 2 minutes while you peel and chop the eggs, then stir in the dill. Divide between plates and top with the eggs.
Try using asparagus or green beans instead of broccoli.
This recipe appeared within the April 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in Thu Mar 29 12:35:32 BST 2018.