This kedgeree was another recipe idea suggested by my readers based in my food shop – and it was an absolute hit – Thankyou everyone who suggested it! The mackerel can be replaced with any smoked or strong fish, and the spices can be swapped out for garam masala or curry powder, whatever you have to hand. The onions lend a soft sweetness, the rice fills you up, and the little chunks of egg and mackerel are groan-inducingly gorgeous. Try it. I hereby proclaim this one of my favourite ever recipes.

Ingredients (served two with green beans on the side)

1 tbsp oil
1 onion
1 tsp turmeric
1 tsp cumin
150g rice
1 egg – with hindsight I’d use two, but I’m rationing them this week!
150g smoked mackerel
50g frozen spinach

Finely slice the onion and add to a medium sauté or non stick saucepan with the oil. Cook for 5 minutes on a medium heat to soften.

Add the rice and water to cover, and stir. Cook for 15 minutes, until the rice is soft and swollen.

Meanwhile, boil a separate small saucepan of water, and pop the egg in. Simmer for 5 minutes to hard boil, then remove and allow to cool.

Flake the mackerel with a fork, peeling back the skin from the fillet – (my friend Klein says they’re delicious fried and eaten like crisps, but I’ve never found out for myself, as my cat sits at my feet giving me begging eyes whenever there’s a scrap of fish to be had!) – and add to the pan with the spinach. Slice the egg in half with a sharp knife and scoop out in chunks, and scatter over the finished dish.

Serve with fresh parsley or coriander to garnish, if you have it. I didn’t – so used the spinach. A green leaf is a green leaf as far as I’m concerned!

As usual, all prices based on Sainsburys and Sainsburys Basics and correct at time of blogging. This recipe based on my food shop as detailed on Monday, here… (

Jack Monroe. Twitter: @MsJackMonroe

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