Peas
I remove the peas from the freezer just before I start cooking and find by the time I add them to the rice they have defrosted enough that when I stir them through the hot rice, they heat through and are perfect, but of course you can quickly boil them in a pan of water if you prefer. You can also omit them all together if you like, but I love them.

Don’t have a pan with a lid?
I love making kedgeree in a heavy bottomed lidded pan like a Le Creuset, but any deep sided pan will do and if you don’t have a lid, that’s no problem just pop a roasting tray on the top instead or cover with some tin foil.

Herbs
I opt for parsley but coriander works really well too with the spices. I find herbs are crucial for cutting through the creaminess - add as much or as little as you like. I always err on the side of going over the top with the herbs I use but adjust as you like.

Chopped egg
As mentioned in the intro, I sometimes love to take half the boiled eggs and chop them up and stir through at the same time I add the fish and the herbs. It makes it lovely and creamy.,

Butter
I tried to go easy on this recipe but there is nothing more delicious than a hot bowl of kedgeree with a little pat of butter placed on the top melting into it.

Bay leaves
Bay leaves are one of those strange ingredients that you don’t feel is doing a whole lot but they do subtly make a big impact in their own way so are worth having in your kitchen cupboard. I also love dried curry leaves which work really well in this recipe too - either to infuse the milk as the fish poaches, or you can add them when you fry the spices with the onion.

Cardamon
Please don’t worry if you don’t have cardamon pods, this is definitely an optional step but one i’ve started adding in in recent years and I love the flavour they bring. I crush them with the back of my knife by pressing down on a chopping board but you could also give them a bash in a pestle and mortar.