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  • BBC Easycook

    TOM Takes 5

    Mar 07, 2024 5 minutes

    Tom Kerridge is a broadcaster, chef-owner of restaurants in London and Marlow and cookbook author. You can listen to Tom on the BBC Good Food podcast at bbcgoodfood.com/podcast. @ChefTomKerridge

    Keep-it-simple kedgeree

    This recipe is a lesson in less is more. When I was developing this, I wanted to add extra ingredients, but when it was all done, everything I wanted was there and I couldn't stop eating it.

    ■ Serves 4 ■ Prep 5 mins ■ Cook 35 mins

    2 tbsp curry powder of your choice (I used madras)
     300g basmati rice
     600ml chicken stock
     400g skinless smoked haddock
     100g frozen peas

    Heat the oven to 180C/160C fan/ gas 4. Heat an ovenproof saucepan or flameproof casserole dish over a medium heat and toast the curry powder for 1 min.  Remove from the oven. Leave to rest for 1 min, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste.

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