Kedgeree is a Victorian fusion food born in the days of the British Raj. The dish is a melting pot of Anglo-Indian flavours, with smoked fish and hard-boiled egg sitting alongside delicious spice infused rice. The milder Asian flavours suited the more reserved Victorian palate and kedgeree soon graced breakfast tables up and down the land. The dish’s easy adaptability has ensured its continued success and today remains a staple of British food culture.
In this collection we showcase a range of inspirational and diverse kedgeree recipes. Rachel Walker creates a nutritious and healthy recipe for kedgeree using mackerel and brown rice. Shay Cooper’s Kedgeree recipe gives the dish a contemporary twist, while seafood supremo Nathan Outlaw’s Smoked haddock kedgeree recipe is packed with traditional flavours and ingredients. Outside of the traditional seafood kedgeree, Vivek Singh swaps fish for turkey in his Green-spiced turkey breast kedgeree, and Alfred Prasad leaves the meat out altogether in his fantastically simple vegetarian recipe.