Ricky Murray

Cooking good food on a budget and full flavours




Saw some smoked haddock and couldn’t resist! So decided it was kedgeree night. The flavours in this meal are so good!
8oz smoked haddock

3 eggs, boiled and quartered 

3tbsp double cream

1tbsp mild curry powder

1 1/2 onion, diced

6oz rice

18floz water

2 bay leaves

3oz frozen peas

Squeeze of lemon juice

1tbsp sunflower oil 

Handful of fresh parsley, chopped

Salt and pepper
Pour the water into a pan over and medium heat along with the haddock skin side up and the bay leaves and cook for 7-8 minutes. Peel the skin off which should come off easy, then flake up the haddock over a colander and pour the cooking water into a separate pan, add the rice, boil for 10mins.

In the pan you just used, add the oil and fry the onions for 2 minutes, add the curry powder, stir then cook for a an extra 3 minutes. When the rice is cooked it should have soaked up all the water, add to the onions along with the cream, peas, parsley and a good season with salt and pepper. Give everything a big stir and remove from the heat. Add the haddock and lemon juice then carefully stir in the haddock and serve with the eggs.


Crispy onion rings


2 eggs and a drop of milk, beaten in a good size bowl

4oz plain flour

2tsp paprika

1tsp salt

2 medium onions

Pre-heat deep fat fryer to 190c.

First off place the flour into a bowl then mix in the salt and paprika. Slice the onions into thin rings then separate them. The next step you are best doing in batches so dip some of the onion rings into the flour with your left hand then shake off the excess, place these into the egg then use the other hand to coat in the egg. Place them into the deep fat fryer for 4-5 minutes or until golden brown. Remove with a slotted spoon onto kitchen paper to drain, repeat until you are finished.

*You are best using one hand for flouring and the other hand for dipping into the eggs. This way you don’t get your hands covered in the mix and have to wash your hands every time you do a batch*

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