Denise’s Kedgeree with Organic Nduja and Bacon by Peelham Farm

We are a 680 acre organic, family-run farm located close to the Berwickshire Coast in the Scottish Borders with exquisite panoramic views of the Tweed Valley, Cheviot Hills, Lammermuirs and the North Sea. We offer a variety of delicious organic meats and craft butchery classes. In a focussed hands-on butchery course with one of Peelham's craft butchers you can learn how to cut-down a whole lamb and a whole pig.

This dish is one of the family’s favourite dishes. We recommend using unsmoked haddock and bacon for this dish so it doesn’t become overpowering to allow the dish to focus on the subtle smokiness of the Nduja. We use smoked pimento in our Nduja recipe and then smoke them once they have been cured with green Oak shavings. Oak smoking adds a distinctive sweetness for the Nduja.

We would also recommend using a fatty bacon as to complement the lean haddock. The fat from the bacon and the Nduja makes for the perfect dish.

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Ingredients: Serves 4

750g Haddock (unsmoked)

200g Peelhams Organic Smoked Nduja

200g Peelhams Organic Back or Streaky Bacon

220g Organic brown long-grain rice (preferably Italian)

2 white onions, sliced

2 lemons, juiced

Zest from one lemon 

1 tbsp. of Dill

25g butter

Salt and pepper to season

Kale (Optional)


  1. This is a quick dish so put the rice onto boil before you start cooking.
  2. Cut bacon into strips and the Nduja into chunks and add to a sauté pan. Gently fry in butter (or pork lard).
  3. Add sliced onions to the cooked bacon, put the lid on the pan and sweat them together for five minutes.
  4. Once the onions are soft, add the Haddock in whole pieces followed by the lemon juice and return the pan lid until the fish is cooked.  
  5. Once the fish is cooked, add the dill and lemon zest followed by the cooked rice.  Gently mix it all together.
  6. We like to eat this version of kedgeree with kale (steamed not boiled and served with a knob of butter).  It complements the strong combination of haddock and the smoked Nduja.  Season and serve with a squeeze of lemon.

In association with Taste Communications.