Create A School Riot with Nathan Outlaw’s Kedgeree

We look to India for some time-saving cuisine…

Save time and cook a big batch meal that can cover you for dinner, breakfast and lunch!

Kedgeree is a rice-based curried dish that has its roots in both Indian and English cultures. Although the origins of this dish are not exactly certain, what we do know is that this deft mixture of rice, smoked haddock and boiled egg is an absolute treat regardless of when you eat it. Whilst you’d hardly describe these ingredients as being an easy sell for younger kids, if you’re savvy with your introduction to this dish, you could find yourself whipping up vast batches that can serve as a speedy breakfast, a nutritious packed lunch or a super-easy dinner.

This dish is the perfect example of an interesting, nutritious take on a food stuffs that your child might already be familiar. Most kids don’t have a problem with plain rice, its bland flavour is inoffensive and they’re likely to associate with takeaway meals. Pairing this staple food stuff with a new food stuff, like smoked haddock, is a great way of introducing kids to new flavours and texture combinations without taking them out of their comfort zone. Despite it’s Indian origins, kedgeree was originally designed as a dish that would introduce stuffy Victorians to the new flavours discovered in the East, but without blowing their heads off with spice – therefore it’s a perfect choice for introducing young kids to curry flavours, smoked fish and low levels of spice.

There are many different variations on the classic kedgeree recipe, but we found award-winning chef Nathan Outlaw’s to be the best for young ones.

What you’ll need for 4 portions:

400g skinned smoked haddock
300g long grain rice
2 shallots, peeled and finely chopped
1 leek
1 celery stick, finely sliced
1 garlic clove, chopped
1/2 tsp mild curry powder
700ml fish stock
2 tsp fresh coriander, chopped
4 eggs
1 lemon
50g unsalted butter
1 dash of vegetable oil
Salt & pepper to season


  1. Dice up the fish into 2cm cubes and set to one side, then preheat your oven to 200c/gas 6.
  2. Trim the top off your leek and give it a good clean under cold, running water. Slice finely, then put to one side.
  3. Heat a large pan over a medium heat, once hot, add the oil and butter. Once this is bubbling nicely you can add the shallot, leek, celery, garlic and for 2 minutes whilst stirring so that the veg softens, but doesn’t brown
  4. Wash the rice thoroughly before allowing to stand for 15 minutes and then adding to the pan. Stir thoroughly for a minute, coating the rice in the oil and butter before adding your saffron, curry powder and fish stock.
  5. Bring the pot up to a simmer, then cover with a lid and transfer the whole pan to the oven for 15 minutes.
  6. Whilst the kedgeree is in the oven you can boil a separate pan of water and gently lower your eggs into it. After 10 minutes, remove, leave to cool and then peel, and slice.
  7. Once your rice is quite cooked you can add the smoked haddock and steam for 3-5 minutes in the hot pan.
  8. Then all you’ll need to do is fold in the coriander and egg, season to taste and serve with lemon wedges. Perfect!