Cook with us! Kedgeree Recipe

We are so excited to share with you this recipe from the Royal Marsden Cancer Cook Book, with a Little Lifts twist!

Cook this recipe for a perfect tasty light bite which can be made mostly from ingredients already in your cupboard. This is a high-protein dish that serves 4 and can be frozen or chilled immediately.

The Royal Marsden Cancer Cook Book has developed recipes that will nourish you both during and after treatment. As all of the recipes are developed with cancer in mind, it considers psychological and physical challenges that may occur, such as body weight, appetite, ability to taste and swallow, as well as alterations in the way your digestive system works.

We understand you may be experiencing more fatigue and this nice and easy method considers that. There is plenty of time where you can leave the food to cook rather than standing over the hob for an hour. You can also save portions for a later date in the fridge or freezer. This is good in cases of your appetite changing (you might not want a full portion) or on a day when your energy levels are too low to cook.

This recipe maybe simple but it was really yummy, we can’t wait for you to try it for yourself!

Ingredients:

300g smoked haddock fillet, preferably undyed

250ml full-fat milk

300ml water

1 bay leaf

1/2 a tea spoon of black peppercorns

Small knob of unsalted butter

1 onion, finely chopped

Small piece of fresh ginger, finely grated

2 teaspoons of mild curry powder

Large pinch of turmeric

200g basmati rice, well rinsed

100g peas (optional)

2 free-range eggs, hard boiled and quartered

A few leaves of coriander (optional)

Freshly ground black pepper

Energy 269 kcal/1543 KJ

Protein 26.1g

Fat 7.5g

Carbohydrate 49.1g

Fibre 2.7g

Tip! If you need a high-energy intake for weight gain, then stir in a tablespoon or two of olive oil when the rice has nearly finished cooking

*For a Little Lifts twist we poached our eggs and added plum tomatoes. We also swapped out full-fat milk for soya single cream and unsalted butter for a dairy-free alternative (due to a dairy intolerance).

Method:

Put the smoked haddock into a wide, lidded sauce pan. Pour over 300ml cold water and the milk (or soya single cream), and add the bay leaf and peppercorns. Bring to the boil, turn off the heat and cover. Leave to stand for 10 minutes. Remove the fish from the pan with a slotted spoon and allow to cool a little. Strain the cooking liquid through a sieve and reserve. Flake the fish removing any bones and the skin.

Put the butter (or dairy-free alternative) into a large saucepan or casserole and melt over a low heat. Add the onion and sauté with the lid on, removing to stir every so often, until it is soft and translucent.

Add the ginger, curry powder and turmeric. Sprinkle in the rice and stir again so it take on the colour of the spices. Pour in the reserved cook liquid and season with pepper only. Bring to the boil, then immediately turn the heat down to a low simmer. Cover and leave for 25 minutes.

Remove from the heat and add the peas. Cover again and leave to stand for another 5 minutes. Now, poach your eggs by bringing water to the boil and then immediately down to simmer. Crack your egg gently into the water and cook for 3 minutes 30 seconds.

Lightly fork over the rice to fluff it up a bit, then stir in the smoked haddock. Cover again for another couple of minutes just to heat through the fish.

Time to serve! Serve the poached egg on top of the kedgeree. You can add some torn coriander leaves or plum tomatoes like us for a finishing touch and fresh taste.

We hope you enjoy this recipe, we would love to share more… so, let us know if you’ve given this a go by tagging us in your recreations on socials @littlelifts_uk on Instagram or Little Lifts on Facebook.

If you’d like to be inspired by more lovely recipes there are more than 150 in the The Royal Marsden Cancer Cookbook.