Pastrami-style steak & mustard mayo
Pair sauerkraut and mustard mayo with steak to make a sensational combination. Serve with chips or mash, or make into an amazing steak sandwich
Easy kedgeree
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp curry powderof your choice (we used madras)
- 300g basmati rice
- 600ml chicken stock
- 400g skinless smoked haddock
- 100g frozen peas
Nutrition: Per serving
- kcal405low
- fat2glow
- saturates0.4g
- carbs64g
- sugars2g
- fibre4g
- protein31g
- salt2g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof casserole over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.
step 2
Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.
