Perfect for breakfast, lunch or dinner, a really delicious kedgeree made with rice, lentils and coconut milk
Traditionally, smoked haddock is poached in milk and that milk is then used to cook the kedgeree rice. By all means give that a go as it adds a smoky, flaky flavour throughout the dish. But i you want to include fish in individual portions of the kedgeree, rather than the whole lot, simply poach small fillets of smoked haddock (around 125 g/4 1/2 oz per person) in a separate pan of simmering diary milk (not the coconut milk used in this recipe)/ Poach for about 5 minutes until cooked through. For added flavour add black peppercorns and a bay leaf to the milk. Flake the poached haddock on top of individual bowls of kedgeree when serving and top with herbs, eggs and shallots.