Twisted Kedgeree


What a whole bunch of faffing around – I have had issues with positing these photos as there was a WordPress something or other technical going on.  Consequently I kept abandoning this post, huffing, laptop being unceremoniously abandoned on a sofa or coffee table.  Every time I looked at it it was calling me ‘finish this post’ go on, do it’, to no avail.  In the end I had to resort to getting my ‘expert’ to sort it out, so thanks Mr K.

So to my Kedgeree, I would eat it morning, noon and night if I could but the only issue I have ever had is that you can’t really reheat it as the rice dries out a bit too much for me.  And knowing that I can only cook for about a dozen this doesn’t really work in my world.

I thought everyone knew how to make kedgeree but apparently not, several people have asked me what it is when I’m discussing my boring breakfast.  I do love breakfast but my issue is that I just don’t have time and my waistline can’t stand what I actually want,  fresh, hot buttered toast or a lovely bacon sandwich, but alas, normally fruit and yoghurt washed down with plenty of coffee is as exciting as it gets.  I realised after the word kedgeree came up for about the tenth time it could no longer be ignored and I would just have it for dinner instead.  Kedgeree is an Anglo-Indian mash up and the smoked haddock and eggs were added when it was brought over in Colonial times.  I thought why not make a kedgeree with risotto rice instead of plain boiled rice.  After having a look around there are others who do this too so here is such a beautiful dish that you can have at any time of day, I made enough that I got to reheat it for breakfast which is when it is traditionally eaten and it didn’t dry out at all.

I do have to say that I put a little too much fennel in it though so make sure you put the amount I list below and not the quantity I have put in the picture, oops!  And another thing, I can only apologise for the fact that the haddock is dyed – it drives me mad when I can’t find natural dyed smoked haddock but unfortunately the people of the UK apparently still demand this so it’s what there was I’m afraid.



Twisted Kedgeree – Serves as many as you like – syn free on Slimming World

  • Smoked Haddock
  • 1 large shallot, chopped
  • Risotto rice
  • Fish stock
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/4 tsp chilli powder
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 lemon
  • Parsley
  • 3 eggs, hard boiled

Dry fry cumin and fennel seeds until they release their scent, then add turmeric, chilli powder and salt, then grind in pestle and mortar.

Fry off shallot in fry light, add risotto rice and ground spices and gradually add hot stock until all absorbed (follow general instructions here on cooking risotto)

Whilst cooking risotto, boil eggs for 7 minutes, peel and cut into quarters when slightly cooled.

Remove skin, cut fish into pieces and add this to risotto rice about 5 minutes before risotto is cooked.

When risotto and haddock is cooked add the garam masala, eggs and lemon juice to taste and a little extra stock if you need to loosen it up.

Add parsley, stir through and serve as much as you like.

Reheat the next morning for breakfast.


A Cornish Escape


We have just had a fantastic week in Cornwall, beaches, long walks across clifftops to pubs, cycles along the Camel trail with the kids. We come back filled with ideas of moving (this is not unusual). So the decision is we shall sell up and buy a fantastic house with land where I can grow micro salads and sell them to all the restaurants and deli’s and Mr K can run an Art Gallery, the kids can go to the beach every day after school and learn to surf – sounds perfect eh. Then thump, back to reality. After a week of lovely sleep I make the fatal error of checking my work emails on a Friday night and I haven’t slept well since. It wasn’t that there was anything particularly dramatic in the emails, it was the sheer volume of them and realizing that actually, I will have to deal with them, but for now I will try to forget (as I kept saying to myself when I’m tossing and turning all night). Apparently I really irritatingly tap my foot when I’m awake in the night. I do try lots of relaxation techniques, imagining the sinking into the mattress type stuff, and the sheep counting too but I find that I end up dressing the sheep up or trying to make them jump over the fence in a gymnastics fashion which IS NOT condusive to getting to sleep.

So to take me away from all of that Mr K made me a delicious crab risotto with the leftover spider crab we brought back with us, we got this is Port Isaac (the place where Doc Martin is filmed, see below), a lovely little village – he loves spider crab and this only cost £1 (seriously £1), apparently it’s claws were quite small so we wouldn’t get much meat out of it and as people in the UK don’t like them so the fisherman told us (too spiky or something), but they are sweet and a I love picking it over, as do the children and Mr K’s Nanny Devon just would have sat with my kids adoringly helping them pick it over too if she were still alive. I know this is similar to Singing Aida that I posted a while ago but had to share it with you as the crab is so delicate and sweet it is just so special.


Oh, I weighed myself when I got back and whoops, those large glasses of wine had an effect as my scales says 6 ½ lbs on (nooooo). Luckily, after some real best behaviour over the next few days when I stepped on the SW scales it was only 1 ½ on which I thankfully lost, plus another pound this week – back on track!


Spider Crab Risotto with Grey Mullet – Serves 2 – 2 syns per serving

  • 3 shallots
  • 1 clove garlic
  • small glass white wine
  • Pinch saffron
  • 1 litre Shellfish stock (can use fish stock)
  • 1 spider crab, picked over and brown meat also removed and used
  • 2 fillets grey mullet
  • Samphire

Gently fry shallots and garlic until soft but not coloured

Add risotto rice and keep stirring but leave it on the heat until it is ‘singing Aida’ (what a great description)- this takes longer than you think, be brave but do not let it burn.

Add the saffron to the wine and leave for a couple of minutes to infuse then take wine and stir into rice until it has evaporated and turn down to a simmer, then start adding warm stock ladle by ladle, only adding another one when the last one has been soaked up by the rice. Mr K insists that you should only stir this clockwise (something to do with not breaking down the rice) but I have to say I have never done this, just be kind to it.

Keep doing the above for a good 20 minutes until all of the stock is used and the rice has a ‘slight bite’. If you have used all of the stock and the rice is still not cooked you can then add water.

Lightly brush fillets of fish with some olive oil, then season and place skin side down in a frying pan, when slightly crisp turn these only to slightly cook the top side without letting the fish dry out (this should only take 3-4 skin side and a further minute flesh side).

Add the samphire to a pan of water and blanch for couple of minutes until tender.

Here is a really good tip. Once the risotto is cooked turn off the heat, add the crab meat and a little more water so that when you run a spoon across the pan the risotto falls back to make a flat surface, basically so it is not too dry. Put a lid on and leave for 5 minutes – this relaxes the risotto and all of the flavours merge to make a lovely, creamy risotto.

More Curry Joy!


I told you I like a good curry and I have to say that there are loads of Slimming World curries that are fantastic. However, I’m a bit of a curry fanatic and the fact that I have about 50 curry recipe books that I would abandon brings me out in a bit of a sweat. We have a fabulous curry house here in Cambridge that one of our group members booked for our Slimming World Christmas Meal – I know, you would think that if you were following SW the last thing you would do is go out for a curry but she had a long chat with them as she had a meal there virtually every week and they adapted dishes for her – they even used Frylight. Now I know that if I mentioned that at my nearest curry house they would probably throw a Naan bread and tikka skewer at me – literally. Anyway, the meal was amazing, prawns, chicken and lamb curries with sauces, fruit salads – it was fantastic. And if my mind serves me correctly I still lost a pound that week.

I’ve been to The Seafood Restaurant in Padstow lots of times over the year’s – it’s win win, fabulous rooms, the sea, great walks and great food – what more can you want and it’s our treat. The thought of a fish curry revolted me until I had my first one there, which was possibly a monkfish curry, but don’t quote me on that, every time I go I have to have a curry, they are always properly spicy and deliciously fresh – and the Singapore crab was a terribly messy, very lengthy affair but I loved every second of it – I am not a woman easily phased if presented with a whole crab, it’s cutlery down and tucked napkin down neck of whatever I’m wearing – not in a greedy way, it’s just the way it should be! The curry I am showing you is from Rick Stein’s ‘India’ and was delicious – it’s the red one at the top of the picture (the chicken one was also delicious but I will tell you about another day) – the perfect heat, the fish wasn’t overpowered by the sauce. Just YUM!  I had to adapt a couple of minor things because it was what I had in the kitchen.


Madras Fish Curry with tomato and tamarind – serves 4 just with rice -less than 1/2 syn per portion

  • 1 tbsp yellow mustard seeds (I used black mustard seeds)
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely crushed
  • 30 fresh curry leaves
  • 2 tsp chilli powder
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • 400g can chopped tomatoes
  • 1 tsp tamarind paste diluted in 100ml water
  • 2 green chillies, sliced into 6 pieces lengthways (I used 2 red chillies)
  • 1 tsp salt
  • 700g fish fillets, cut into chunks – I used Gurnard

Heat some frylight in a pan and fry mustard seeds for around 30 seconds, stir in onion and garlic and fry gently for around 10 minutes until soft and lightly golden.  Add curry leaves, chilli powder, coriander and turmeric and fry for 2 minutes, then stir in the tomatoes, tamarind liquid, chillies and salt and simmer for 10 more minutes until rich and reduced.  Add fish and cook for further 5 minutes or until cooked through and serve with rice.