High in carbohydrate, good-quality protein and easy on the stomach, Kedgeree is a great dinner-time option the night before a big game; giving you the energy you need to hit the pitch on top form. 

Ingredients (serves 1)

  • Haddock fillet, smoked -100g fillet 
  • Onion-  60g 
  • Egg- 1 medium
  • Basmati brown rice -  50g
  • Unsalted butter - 1 tbsp
  • Red chilli (optional)- ½ small chilli
  • Lemon juice - ½ lemon
  • Fresh parsley, chopped - pinch
  • Mild curry powder - 2 tsp. 


  1. Add the rice to lightly salted boiling water and boil for 10-15 mins or as required until cooked
  2. Meanwhile, place the haddock fillet in a large frying pan with just enough water to cover, bring to a simmer and cover; leaving for 2-3 minutes until fish is tender
  3. Drain, skin and flake the haddock, discarding any bones.
  4. Melt the butter in a large frying pan and fry the onion over a low heat until soft. Add the curry powder & chilli (if using) and cook for 1-2 minutes. 
  5. Place egg in pan of boiling water and boil for 10 minutes, until hard. Once cooked, allow to cool slightly before peeling.
  6. Whilst eggs are boiling, add the rice and cooked haddock to the onions and season well, stirring over a low-moderate heat. 
  7. Stir in the parsley and lemon juice. 
  8. Place eggs on top and serve!