Kedgeree was always a favourite in my house when growing up, was the perfect brunch recipe and always a favourite of my friends too.

Traditionally this is made with smoked haddock, however my Mum (who was born in India) always cooked this with smoked mackerel, I believe purely because it is less faff to cook. I do prefer it this way now. I make a coriander yoghurt to drizzle over; the recipe is below.

• 2 tbsp ghee/oil – I used coconut oil
• 8 whole cloves
• 5 green cardamon- bashed
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp. ground turmeric
• 1 tsp. sea salt
• 1.5 cups basmati rice
• 3 cups boiling stock
• 3/4 large eggs
• 1 onion, sliced
• 3 cloves of garlic, grated
• 2 inch chunk of ginger, peeled, grated and chopped
• 1 tsp. ground cumin
• 1/2 tbsp. garam masala
• 1/2 tsp. chilli powder
• 4 smoked mackerel fillets- flaked into chunks
• 5 roasted peppers, sliced- you can use fresh red pepper add this when cooking the onions
• 20g parsley, chopped
• 1 lemon

• Prepare the rice in advance, it is better if you give this 40 minutes to cook and steam.
• Heat a tablespoon of the ghee/oil in a saucepan with a lid.
• Add the cloves, cardamon, cinnamon stick, bay leaf, turmeric and salt.
• Stir well then add the rice and coat each grain with the oil and spices.
• Add the stock, stir together then place the lid onto the pan and reduce the heat to a simmer.
• Cook, covered for 20 minutes, do not remove the lid during this time.
• After 20 minutes, turn the heat off and leave the rice still covered for another 10-15 minutes.
• At this point you can start to prep the rest.
• Boil the eggs, I like mine to have a slight runny yolk. Set aside.
• Heat the remaining ghee/oil, and cook the onions gently until softened, add the ginger and garlic and cook for another few minutes.
• Add the garam masala, cumin, chilli powder and mix well.
• Remove the spices from the top of the rice and fluff the rice with a fork.
• Empty into the pan with the spiced onion mix and stir well.
• Add the mackerel and mix through.
• Add the roasted peppers and parsley, and squeeze in juice from half of the lemon.
• Keep the heat low to warm everything.
• Serve with egg wedges, lemon wedges and an extra sprinkle of parsley.
• You can also serve with my coriander dip see below for recipe.

• Coriander Yoghurt Dip:
• 1 clove garlic, peeled
• handful of coriander stalks, you can use some leaves too
• 200ml natural greek yoghurt
• 1/2 tsp. sugar

• Using a blender, blend the garlic, coriander and a spoonful of yoghurt to create a smooth liquid.
• Place into a bowl and add the remaining yoghurt and the sugar.
• Serve drizzled over the kedgeree.