Foods, Lunch & Dinner, Recipes

Classic Kedgeree

Classic Kedgeree

Classic Kedgeree

Kedgeree GF WF DF YF


Serves 2

  • 225 g (8 oz.)  Cod, haddock or hake
  • 100 g (3 oz.) (½ cup) Frozen Peas
  • 100 g (3 oz.) (½ cup) Brown rice
  • 2  Hard boiled free range eggs
  • 1 tbsp. Chopped parsley
  • 2 Bay leaves
  • Homemade or yeast-free fish/veg. stock Soya milk
  • Several strips of lemon zest
  • Low sodium salt & white pepper


Place rice in pan and add twice its volume in either water or homemade fish stock or stock made from a yeast free fish stock cube. Bring to the boil and simmer covered for 30 – 40 minutes until the rice has taken up all the water or stock. Taste the rice towards to end of the cooking time and if it is too chewy for your taste add a little more water/stock and simmer for longer until all the liquid has been absorbed. Keep warm.

Cook the peas, drain and keep warm.

Poach the fish by placing the fish in a pan with enough liquid to cover (use a proportion of 3 of water to 1 of soya milk).Add the 2 bay leaves, the lemon zest, salt and pepper. Gently bring to the boil and simmer until fish is cooked and has become translucent and flakes easily. Remove the fish from the pan and allow to drain and cool slightly. Flake the fish discarding any bones or skin.

Incorporate the flaked fish, cooked peas and parsley into the rice, place into a warm serving dish and decorate with the shelled and quartered hard-boiled eggs.

NOTE: If your diet has stabilised your Candida overgrowth you could mix in a sprinkling of ground coriander. Later a mild curry powder could be sprinkled over the top of the dish but this should only be done when the intestines are back in balance as hot spices can cause bacterial damage.

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