Bitesize brunch ideas from Kevin Dundon.


  • 225 g basmati rice
  • salt and fresh ground black pepper
  • 55 g butter
  • 1 onion (finely chopped)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2-1 teaspoon chilli powder
  • 115 g smoked salmon, cut into strips
  • 115 g smoked duck (sliced)
  • 3 tblsp double cream
  • 3 tblsp chopped parsley
  • grated zest and juice of 1 lemon
  • 4 eggs (hard-boiled and quartered)


  • Cook the rice in plenty of salted boiling water in a large saucepan for 10 minutes or until just tender. Drain and rinse with boiling water, then drain again.
  • Melt the butter in a large frying pan or wok and add the onion.
  • Fry gently for 10 minutes, stirring now and then. Add the coriander, cumin, turmeric and chilli powder . Mix in well and cook gently for 1-2 minutes.
  • Add the drained rice, mixing well.
  • Mix in the smoked salmon and smoked duck.
  • Stir in the cream, 2 tablespoons of parsley, lemon zest and juice and season with salt and freshly ground pepper.
  • Top the kedgeree with the quartered eggs, sprinkle over the remaining parsley and serve.

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