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Our huge thanks to Lara at for her wonderful recipe and photographs

Lara’s scrumptious take on kedgeree, ideal for lunch served with steamed broccoli and sautéed spring greens

Serves 6

 Spelt & Quail's Eggs Kedgeree Recipe


400g whole spelt, well rinsed

12 quail eggs, boiled 3 mins and peeled

350g Black Mountains Smoked Haddock or Smoked Trout Fillets to save cooking time

200g peas, blanched

1 bunch parsley (keep a little back to decorate)

1 bunch dill

3 spring onion, chopped

Curry powder

Turmeric powder

1 lemon

1 bay leaf

Sea Salt & Black Pepper

Fino Extra Virgin Olive Oil

 Tip spelt into a large pot with 1 tsp curry powder and ½ tsp turmeric powder, use a wooden spoon to stir, evenly coating. Cover with boiling water then simmer for approx. 45 minutes or until tender. Strain.

 Fill a separate pan with water, add 1 tsp turmeric powder and bay leaf, bring to boil.  Add the smoked haddock and simmer for 4 minutes.  Remove from water and allow to cool slightly. When cool enough to handle, flake the haddock into a bowl, discard skin and set aside.

If using Peppered Trout then simply flake and set aside.

In a mixing bowl, combine spelt with peas, chopped parsley, dill, spring onion, whole lemon zested and juice of half with 1 tbsp olive oil.

Add the smoked fish, being careful not to break up too much.

Add salt + pepper to taste.

Arrange in a serving bowl.

 Halve the quail eggs, crack pepper over the top then place into the serving bowl along with the remainder of the parsley, roughly torn.

Print Recipe Here



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