Kid’s Kedgeree Recipe

Robo Boy and I were lucky enough to be invited to the launch of a new cookery book from Ella’s Kitchen. ‘The Cook Book, The Red One’ contains over 100 recipes with ideas for snacks, lunches, dinners, puddings and more. We met Paul Lindley (Ella’s Dad) who told us that getting messy and engaged with food and cooking from an early age helps to build the foundations for a lifetime of healthy eating. I totally agree.

The book is appealing to Robo Boy, it’s brightly coloured and full of attractive pictures and he enjoys looking through it to choose new recipes for us to try. In amongst the recipes there are ideas for food related play, such as making your own play cafe, and how to grow your own veg. There are also tips for engaging your child in preparing and enjoying the recipes. I really like this book and can absolutely see myself dipping in for new recipes on a regular basis.

This weekend Robo Boy decided that we would cook the kid’s kedgeree from the book. I love kedgeree and I couldn’t wait to try this version which uses cod rather than smoked fish.

recipe kid's kedgeree


  • 350g cod fillet, skinned
  • 300 ml whole milk
  • 50g unsalted butter
  • 1 onion
  • 1/2 teaspoon of cayenne pepper
  • 1 teaspoon of mild curry powder
  • 300g easy cook long grain rice
  • 1 ltr water
  • 150g frozen peas
  • 150g frozen sweetcorn
  • 4 eggs, hard boiled and roughly chopped
  • 2 tablespoons finely chopped flat leaf parsley

kid's cookery



  • Put the cod in a deep frying pan with the milk, bring to the boil, then reduce the heat to low and simmer uncovered for 5 minutes or until cooked through.
  • Using a slotted spoon, transfer the fish to a bowl, reserving the warm milk. Flake the fish with a fork, taking care to remove any bones.
  • Melt the butter in a medium saucepan. Add the onion and cayenne pepper and cook for 2-3 minutes until the onion is beginning to soften. Add the curry powder and cook for a further 1 minute.
  • Add the rice and stir it to coat it in the oil. Pour in the water and the reserved milk and bring to the boil, then reduce the heat to low, cover and simmer for 10-15 minutes until the rice is cooked and almost all the stock and milk are absorbed. Add the peas and the sweetcorn, stir thoroughly and cook for a further 2 minutes.
  • Carefully fold in the flaked fish and eggs. Sprinkle with the chopped parsley.

Enjoy your kedgeree.

*Disclosure: We were given a copy of the Ella’s Kitchen cook book for the purposes of this review. My opinions are my own.