My grandmother and mother used to make this dish. I had been craving it for ages, but never had smoked haddock on hand (how about that).


I’ve heard several versions of the origins of this dish. Some say the Scottish troupes brought  the original recipe to India during the British Raj, where it picked up the flavourful curry spices and rice before circling back to Scotland. It has also been said that it was brought to Victorian England as a breakfast dish by British colonials returning from India. I always liked the version that British colonialists couldn’t handle curried rice so they had to add bacon and eggs to it, just like how British soldiers allegedly could only stomach their quinine-rich anti-malarial tonic water with gin, thus creating the gin and tonic.

In any case, this dish blends some absolutely incredible and simple ingredients to create a great cultural mishmash.

A word on smoked haddock:
Give them a chance. I used to flee in terror when my godfather ate smoked haddock for his afternoon tea. He assured me it was delicious, but I would not believe him. Last summer I hiked the Speyside trail through Scotland, and absolutely adored that breakfast regulary featured smoked fish. Sometimes it was fairly familiar, like smoked salmon with scrambled eggs, but one morning I was treated to two whole fish, split and smoked. It was outstanding. But I digress. While they might not look appealing, the smoked haddock lends and absolutely smokey and salty flavour to the kedgeree.

6 slices of bacon
3 filets of smoked haddock
5 eggs
3 cups of brown rice
1 onion, chopped
2 tbsp oil
1 cup peas
1 tbsp each tumeric, garam masala, and tandoori spice


1. Cook the bacon. I lined a baking sheet with tinfoil and lay the strips on a drying rack to let the fat drip off, and baked them at 250 for 2o minutes. Once crisp, chop it all up.
2. Cook the eggs. You can scramble them, bake them, hardboil them, or steam them. I find when I steam the eggs their shells are much easier to removed. They take about 14 minutes in the steamer. Once fully cooked and shelled, chop the eggs.
3. Remove the skin and flake the smoked haddock fillets.
4. Fry the onions in the oil.
5. Once the onions begin to brown, add the spices and continue to cook for five more minutes.
6. Add the bacon, peas, fish, eggs, and rice. Cook together for five minutes.


Brussel sprouts, beans, and pea salad

We’re finally in the blazing hot throes of late July, which means the very thought of preheating the oven is out of the question. With substantial veggies and legumes like brussel sprouts, beans, and peas you can create a refreshing and filling meal while keeping things cool.


I could pretend this is a fancy and secretive recipe, but really, you just chop everything up and toss it in a bowl. It’s a salad, not rocket science.

4 cups brussel sprouts, trimmed and sliced thinly
1 cup yellow beans, sliced diagonally (or french-cut if you’re feeling fancy)
1/2 cup fresh peas (of course frozen is fine!)
A protein like a can of tuna, sliced chicken breast, or whatever you’ve got leftover in the fridge


1. Combine everything in a bowl
2. Drizzle with your dressing of choice.
3. Top with flaked tuna, chicken breast, or leftover meat of your choice (optional).


Blueberry basil lemon vanilla cinnamon Greek yogurt ice cream

You know that scene from Ratatouille when Remy is describing flavour combinations, and how the tastes come together like fireworks? That’s what this ice cream is like.


2 12 oz containers of blueberries
3 tbsp lemon juice
1 tsp minced basil leaves (I used Thai basil)
2 tbsp sugar
1 tsp cinnamon
1 tbsp vanilla extract
2 500g tubs of 0.5% fat Greek yogurt


1. Using a mortar and pestle, grind the basil leaves and sugar in to a paste.
2. Combine blueberries, lemon juice, cinnamon, vanilla, and basil sugar in a saucepan over a moderate heat.
3. Stir, mashing the blueberries with the back of the spoon, until everything is well combined and starts to thicken (about 10 minutes).
4. Transfer mixture to the fridge or freeze until cool.
5. Once cool, stir thoroughly with the Greek yogurt
6. Prepare according to your ice cream maker’s guide.
7. No ice cream maker? You can enjoy this treat chilled from the fridge, or try freezing the mixture for 1-2 hours, checking in and stirring periodically.

Cold Brew Coffee

I am a huge fan of saving money, but I still like my luxuries. During grad school, when regular caffeination was a necessity, but a financial drain, cold brew coffee was a lifesaver.

This process gives you basically a coffee concentrate than can be stored in the refrigerator. By adding hot water and/or milk, it becomes a sweet and flavourful coffee. Think an Americano or a Misto, but with unbelievably strong (and naturally sweeter) coffee instead of espresso.


1 cup of ground beans (I got mine from Merchants of Green Coffee)

1. Stir ground beans and water in a French press but do not plunge it yet.
2. Keep in the fridge overnight.
3. Press the plunger, and pour filtered mixture into a sealable container.
4. Combine a small amount of the cold brew coffee with hot water. Find your balance, but I find 1tbsp of cold brew coffee is all that is needed for a mug of coffee, and 2tbsp for a larger thermos. Fill the rest of the container with boiled water. Top with milk, cream, and/or sugar.


And there you go! Cold brew coffee will keep easily for a week in the fridge, and will ave you oodles of money when it comes to your daily (or twice, or thrice daily) cup of joe.

Berry Rhubarb Oatmeal


I’m not a breakfast person. Brunch? Absolutely. A weekend morning of Eggs Benedict, bacon, sausages, and more maple syrup than a human should ever consume? I’m there. But a weekday morning before work? I have a very bad habit of having nothing other than a coffee a few hours in to the work day.

While that still happens, making a weeklong batch of this berry rhubarb oatmeal may just change my habits for the better. Breakfast is the most important meal of the day, you know (obligatory public service announcement).

1 cup rolled oats
2 cups water
1 rhubarb stalk, sliced
1 tbsp lemon juice
1tsp maple syrup
1 cup frozen berries
1 tsp milk or cream
1 tsp chia seeds
1 tsp ground flax


1. Preheat oven to 350.
2.  Combine rhubarb, lemon juice, and maple syrup in a flat baking dish. Bake for 15 minutes or until rhubarb softens.
3. Combine oats and water in a pan over high heat. Boil and stir until oatmeal reaches your desired consistency. I happen to like mine on the underdone side.
4. Remove from heat and stir in the milk or cream. I find this adds a sense of creaminess without adding too much fat. If that’s not a concern of yours, throw in as much milk or cream as you like.
5. Stir all ingredients well.
6. Divide among sealable containers (for breakfast-on-the-go) or bowls (if you’re eating at home)

Rhubarb Lavender & Lemon Iced Tea


It was a day made for iced cold drinks on the porch. Making iced tea is certainly not rocket science, merely an opportunity to play around with flavours to beat the heat!


4 tbsp rhubarb loose leaf tea (you whatever tea, in whatever form you like)
1 tsp lavender leaves, bruised (again, use whatever herbs you prefer)
1 tbsp lemon juice
1 tbsp sugar (or sweetener of your choice)


1. In a large bowl, steep the loose leaf tea and herbs for 10 minutes. Making iced tea diffuses the flavour, so you will need to steep your tea longer than you normally would.
2. Add the lemon juice and sugar, mix until the sugar dissolves.
4. Strain the liquid in to a pitcher. Allow to cool. Add plenty of water and ice.
5. Serve in tall glasses over ice, and add a float of soda water (optional).


Sushi salad

As much as it can be fun to make sushi or nori wraps, sometimes it’s just frankly too much work! Tastes the same but much faster and with a lot less work.


This can be made with any combination or rice or grains, and this time I’ve gone for a mix of quinoa, amaranth seeds, and lentils.

1 cup each quinoa, amaranth seeds, and lentils
1 avocado, diced
1 cup of cilantro, chopped
2 sheets of nori, cut in to pieces
2 oz soy sauce
1 oz rice vinegar
1 oz sriracha
1 oz black sesame seeds


1. Cook the quinoa, amaranth seeds, and lentils. I used a rice cooker and added slightly less water than I normally would for rice.
2. Once it is cooked, combine everything together.