Kedgeree is an old-school dish of rice and smoked fish, where you poach the fish in milk and shred it to mix through the rice, but my version cuts out a few steps, so I call this cheats kedgeree.
I got the idea watching Yotam Ottolenghi make vegetarian baked rice on a Saturday morning cooking show, it reminded me that baking rice is such a good way of cooking it. The result is buttery and fluffy and all the flavours are kept in the dish. Such a clever, simple and tasty idea and that’s done in 30 minutes.
If fish is not your thing, the quantities of rice and liquid here will work just as well with vegetables. I have cooked this with spinach, courgettes and peas and topped it with the eggs and some peanut rayu for an after-work dinner once or twice. The best rice to use for this is long grain, as it cooks quickly. It’s also a great option for brunch with friends.
Recipe: Danni Barry’s cheat’s kedgeree
Danni Barry is the executive chef at Ballynahinch Castle. You can follow her on Instagram
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