Kedgeree with Dark Leafy Greens

Preparation info
  • Serves


    • Difficulty


Appears in
The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

For me, this is the ultimate comfort food – creamy, warming and filling, just what’s called for on a cold day. It’s a great option for entertaining because you can cook the rice, sauce and eggs in advance, meaning you won’t have to spend long away from your guests while you’re assembling it.


  • 150 g basmati rice, rinsed
  • 70 g unsalted butter
  • 2 large


  1. Cook the rice in a large pan of boiling water until tender. Drain and set aside.
  2. Melt the butter in a very large saucepan over a medium heat, then add the onions, chilli and ginger and sauté until softened a little. Add the spices, cook for a further minute, then add the spinach. Cover the pan and cook for a few minutes, shaking the pan from time to time, until