Kedgeree was brought back from colonial India by Scottish troops, travelling from East to West with an abundance of new ingredients and exotic spices. Herbs, rice and spices combine so well with the native flavours of smoked haddock and parsley, and lemons from Europe. We’ve taken this version slightly further east than Scotland!
Extracted from Giffords Circus Cookbook: Recipes & Stories from a Magical Circus Restaurant by Nell Gifford and Ols Halas (Hardie Grant, £27) Photography: David Loftus
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.
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