Air Fryer Kedgeree

Prep the air fryer

• Remove the crisper and plate from the air fryer, and put the butter and a dash of oil into the air fryer basket. Set the temperature to 180°C and let them melt in the drawer as it heats up.

Prep the beans

• Place the frozen beans into a bowl and pour boiling hot water over them, leave for a couple of minutes to defrost.
• Drain and leave aside.

Cook the dish

• Break up the rice so that there are no lumps and add to the basket with melted butter and oil. Add the curry powder, turmeric, dried parsley and a good pinch of black pepper.
• Add the drained beans, stir to combine. Move the rice to one side of the basket, leaving about one-quarter of the space empty.
• Place the haddock portions skin-down on top of the rice, covering as much of the rice as possible.
• Spritz the muffin cups or ramekins with some oil and crack an egg into each one, then place in the air fryer where you left the empty space.

Cook the dish

• Cook for 8-10 minutes until the egg whites are cooked but the yolks are still runny. Remove the egg pots from the air fryer. Cook for another 2-3 minutes until the rice is heated through and the fish is fully cooked.

Finish the dish & plate up

• Remove the haddock to a chopping board and break into flakes, add back to the rice and stir to combine.
• Cut the lemon into wedges.
• Serve up the kedgeree in shallow bowls, top each one with an egg plus alemon wedge for squeezing over. Enjoy!