You’ll Need
For the Kedgeree
450g skinless pollock fillets
100g smoked mackerel, skin removed
350g freshly cooked basmati rice
4 eggs, hard-boiled and quartered
1 onion, finely chopped
25g butter
2 tsp mild curry powder
1/2 tsp turmeric
150ml milk
100g frozen peas
2 tbsp chopped parsley
Juice of 1/2 lemon
Sea salt and black pepper
For the Oat Crumb
50g rolled oats
30g fresh breadcrumbs
15g melted butter
Optional but dangerous
Mango chutney
Lemon wedges
Extra black pepper
Equipment
One 1.8-litre shallow heatproof dish and foil
Method
Preheat your air fryer to 180°C.
Put the pollock and milk in the dish, season lightly, cover with foil and air fry for 8-10 minutes until the fish reaches 63°C and flakes.
Lift out the fish and pour the milk into a jug.
Melt the butter with the onion in the dish for 6 minutes, then stir in the curry powder and turmeric.
Fold in the rice, peas, reserved milk, flaked pollock, smoked mackerel, parsley and lemon.
Tuck the egg quarters through the rice without breaking them up.
Mix the oats, breadcrumbs and melted butter and scatter over the top.
Air fry at 195°C for 8-10 minutes until the crumb is crisp and the centre is steaming hot.