Kedgeree

An all time-favourite dish for brunch or a light lunch. If you prefer to use brown basmati rice you will need to cook it for a little longer and add more Oatly to keep the rice moist.

• Preparation: 10 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 tsp medium curry powder
• 2 fillets smoked haddock, approx wt 400g
• 500ml Oatly Organic or Enriched Oat drink
• 225g basmati rice
• 2 tbsp freshly chopped chives, parsley or dill
• 2 medium eggs

What you do:

1. Heat the oil in a frying pan and gently saute the onion for 3-4 minutes. Stir in the curry powder. Place the fish on top of the onions pour over the Oatly cover the pan and poach 4-5 minutes fish is almost cooked through. Lift the fish from the pan and set aside.
2. Reheat the milk; add the rice and cook for 10 minutes or until just tender and all of the liquid has been absorbed. Stir toward the end to make sure the rice does not stick onto the bottom of the pan, if it becomes to dry, add some more Oatly. While the rice is cooking, put the eggs into a small pan, cover with water and bring to the boil, cook for 6 minutes. Drain and run under cold water, then remove the shells.
3. Break up the fish into large flakes, discarding the skin and add to the cooked rice, mix carefully and add seasoning if needed and the chopped herbs. The smoked haddock will be a little salty, so when seasoning, take that into consideration
4. Finally quarter the eggs and add to the kedgeree and serve.

Cook's tip:

Nutritional information per portion:

410 Cals

26.35g Protein

8.7g Fat of which 1.6g saturated fat

50.3g Carbohydrate of which 7g sugar

2.4g Fibre

1.7gSalt

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