How to make kedgeree | Felicity Cloake’s masterclass

A step-by-step guide to a British classic This quintessentially British breakfast dish started off life as khichdi, a soupy, Indian mixture of lentils and rice embraced by the British Raj thanks to its passing resemblance to porridge. Rice aside, fishy kedgeree has little in common with the original, except for, as Sri Owen puts it, also being ‘good for invalids or those with hangovers’ – and for brunch, lunch and dinner, too.Prep/soak 30 min
Cook 30 min
Serves 4 Continue readi