Recipe of the Week!

Kedgeree


This recipe originated in India as khichri, a combination of rice, lentils and spices, and was a popular breakfast dish. As early as 1845 Eliza Acton was recommending the anglicised kedgeree in her book Modern Cookery for Private Families, suggesting serving it with fish such as haddock, brill, salmon or sole. It became a feature of Victorian and Edwardian breakfasts in Britain and no sideboard was complete without a large dish of kedgeree to start the day.

Ingredients:

9oz smoked...