Smoked haddock kedgeree
About £1.15 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Smoked haddock250g
- Rice300g
- Eggs4
- Curry powder5g
- Onions1
- Parsley15g
- Butter20g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Poach the haddock (250g) in simmering water (6 min), then flake, keeping the water.
- Boil the eggs (4) (8 min), then cool and quarter.
- Soften the onion (1) in butter (20g) (5 min), add the curry powder (5g) and rice (300g), then 600ml of the fish water. Cover and cook (12 min).
- Fold through the fish and parsley (15g) and top with the eggs.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.