Fish, Green Beans and Spinach Kedgeree

THIS IS A DELICIOUS AND RICH TAKE ON THE TRADITIONAL KEDGEREE RECIPE. IF YOU DON’T EAT FISH, TRY THIS WITH A SPRINKLE OF SMOKED PAPRIKA FOR A SMOKY EDGE AND ENJOY AS A VEGETARIAN OPTION.

SERVES 2 | PREPARATION TIME: 20 MINUTES | COOKING TIME: 15 MINUTES

FRESH

500g undyed smoked haddock

¼ leek or onion, finely chopped

2 garlic cloves, very finely chopped

1 quantity cooked Simple Plain Rice

100g green beans, halved

20–25ml light (single) cream

200g spinach, stalks removed, leaves roughly chopped

grated zest of 1 lemon

3 boiled eggs, quartered

SPICES

2.5cm piece cassia or cinnamon stick

2 bay leaves

1 teaspoon fennel seeds

¼ teaspoon ground turmeric

¼ teaspoon red chilli flakes

PANTRY/LARDER

1 tablespoon butter or oil

50–70ml vegetable or fish stock

salt, to taste (optional)

1. Bring about 300ml water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, or until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.

2. Heat the butter or oil in a large frying pan over a low–medium heat. Add the cassia or cinnamon stick, bay leaves, leek or onion, garlic and fennel seeds and fry until lightly browned. Reduce the heat slightly, add the turmeric, chilli flakes and green beans and fry for 20 seconds.

3. Next, turn up the heat slightly and pour in the stock. Bring to a gentle simmer and cook for 4–5 minutes, or until the beans are al dente and the stock has reduced. Stir in the cream and cook gently for 1–2 minutes, then gently stir in the spinach and salt, if using. Turn off the heat; mix in the flaked haddock and lemon zest and combine with the cooked rice. Serve garnished with the quartered boiled eggs.