Lisa Riley’ super simple kedgeree recipe

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serves: 2
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 20 min
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  • Lisa Riley’s super simple kedgeree from her Honesty Diet book makes a delicious breakfast or brunch treat but would also work well as a speedy lunch or light dinner. This recipe serves two but you could easily scale it up for four. It’s simple to cook and can be thrown together in a hurry. What’s great about the Lisa Riley Honesty Diet is that it is great tasty food that is also good for your body. So there is no need to feel like you’re going without or having a restricted diet because there are so many varied options!


    • For this Honesty Diet
    • recipe, you will need:
    • 2 x 120g boneless, skinless smoked haddock fillets
    • 1 tablespoon coconut oil
    • 1 x 200g packet microwavable cauliflower rice, or half a head of fresh cauliflower
    • 2 tablespoons curry powder
    • 4 tablespoons fresh flat leaf parsley, chopped
    • 2 hard-boiled eggs, cut into quarters
    • sea salt and freshly ground black pepper


    • Brush the fish fillets with a little of the coconut oil and season them well.

    • Place under the grill and cook for around 4 minutes before flipping the fish over and cooking for another 4 minutes. Once it is cooked set it aside to cool for a few minutes.

    • Meanwhile, microwave the cauliflower rice according to packet instructions. If you’re making your own, grate the cauliflower using a grater with medium-sized holes so it’s got a chunky texture. Then pop it into a microwaveable bowl, cover with cling film and cook for three minutes.

    • Mix the curry powder and the rest of the coconut oil together in a mixing bowl and add the rice and the chopped parsley. Stir well to make sure everything is evenly coated. Once the fish has cooled enough to handle, carefully flake it into the bowl and gently fold it into the rice and season to taste. Top with the egg quarters and serve.

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