Marry Berry Kedgeree with Spinach and Herbs is made with undyed smoked haddock, basmati rice, onions, ground spices, baby spinach, eggs, and fresh parsley and dill. This recipe creates a warm, aromatic dish with tender fish and herby, creamy rice. It takes about 45 minutes to prepare and serves 6.
Marry Berry Kedgeree with Spinach and Herbs Ingredients
- 400g (14 oz) undyed smoked haddock, skin on
- 2 knobs of butter
- 1 lemon, halved
- 1 tbsp olive oil
- 2 onions, finely chopped
- 1 garlic clove, finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 300g (10½oz) basmati rice
- 600ml (1 pint) vegetable stock
- 2 bay leaves
- 4 eggs
- 75g (3oz) baby spinach, roughly chopped
- 4 tbsp pouring double cream
- 1 tbsp freshly chopped parsley
- 1 tbsp freshly chopped dill
How To Make Marry Berry Kedgeree with Spinach and Herbs
- Bake the Haddock: Preheat oven to 200°C/180°C fan/Gas 6. Place haddock on foil-lined tray with butter and lemon slices. Fold into a parcel and bake for 15–18 minutes until flaky. Remove skin and set fish aside.
- Cook the Rice Base: Heat olive oil in a deep pan, fry onions for 2–4 minutes. Add garlic, spices, and rice. Stir well, then pour in stock and add bay leaves. Cover, bring to a boil, then simmer gently for 12–15 minutes until rice is just tender.
- Boil the Eggs: Soft-boil eggs for 6 minutes, peel, and quarter.
- Finish the Kedgeree: Stir spinach into rice to wilt. Mix in cream and reserved haddock juices. Break fish into chunks and fold into rice.
- Serve with Garnishes: Spoon into a warm serving dish, top with fresh herbs and soft-boiled egg wedges.
Recipe Tips
- Use Fresh Fish: Undyed smoked haddock provides the best color and flavor.
- Don’t Overcook Rice: Keep a slight bite for texture—add more stock if needed.
- Lemony Juices Matter: Include all the lemon-butter juices from the fish for extra flavor.
- Soft-Boil Precisely: Time eggs for 6 minutes for a creamy center.
- Serve Warm: Best enjoyed freshly made and hot.
What To Serve With Kedgeree
This dish is lovely on its own or paired with a simple cucumber salad, naan bread, or a crisp white wine. A spoonful of mango chutney can add a sweet contrast.
How To Store Kedgeree
Refrigerate: Store leftovers in an airtight container for up to 1 day. Reheat gently.
Freeze: Not suitable for freezing due to the fish, eggs, and cream.
Kedgeree Nutrition Facts
- Calories: 480
- Total Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Sugar: 4g
- Protein: 28g
- Sodium: 610mg
FAQs
Can I use dyed smoked haddock?
Yes, but undyed gives a more natural appearance and taste.
Is there a substitute for double cream?
You can use crème fraîche or full-fat yogurt for a tangier twist.
Can I make this vegetarian?
Omit the fish and use roasted vegetables or chickpeas with the same spices.
What if I don’t have bay leaves?
You can leave them out or substitute with a pinch of dried thyme.
Do I have to use both parsley and dill?
No, either herb works on its own if that’s what you have on hand.
Marry Berry Kedgeree with Spinach and Herbs Recipe
Description
Warm and aromatic kedgeree made with flaked smoked haddock, creamy spiced rice, and fresh herbs—topped with soft-boiled eggs for a comforting finish.
Ingredients
Instructions
- Bake haddock with butter and lemon slices in foil for 15–18 mins.
- Sauté onions, add garlic and spices, stir in rice.
- Add stock and bay leaves, simmer until rice is just cooked.
- Soft-boil eggs for 6 mins, peel and quarter.
- Stir spinach, cream, and fish juices into rice.
- Add flaked haddock, herbs, and top with eggs.
Notes
- Don’t overcook rice—add stock as needed.
- Include all lemony haddock juices for flavor.
- Best served hot; not suitable for freezing.
- Herbs and eggs add final fresh touch.