Join Ian Human our Executive Chef as he takes us through how to cook a delicious comforting bowl of Kedgeree! Click here to watch the session 

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Serves 4
Ingredients
Fish Stock
300g Fish Bones
Smoked haddock skin
1 Onion, roughly chopped
2 Carrots, roughly chopped
1 Fennel bulb

Barley
320g Barley
1 Medium Onion, finely chopped
1 Garlic clove, crushed
50g Fennel, finely chopped
1 tsp Curry powder
1 tsp Coriander powder
10ml Rapeseed oil
500ml Fish Stock

Kedgeree
350g Smoked Haddock
80g Chard
200g Leeks
320g Barley
120ml Single cream
200ml White Wine
20g Dill

Method
Fish Stock
Place all the ingredients into a pot with fish bones and smoked haddock skin. Cover with water, bring to a boil and simmer for 20 minutes. Strain through a chinois
Barley
Fry the onions, fennel and garlic in a little rapeseed oil until soft, add the barley and fry for another couple of minutes. Add the spices and cook for a further two minutes. Slowly add the fish stock until the barley is full cooked.
Kedgeree
Put the barley, cream, white wine and leeks in a pan and cook until the barley absorbs most of the cream. Add the smoked haddock and chard leaf and cook until the haddock is just cooked, season and serve with a poached egg and chopped dill