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With origins in Indian khichri (a dish of lentils and rice), this is a traditional English breakfast treat that also happens to be a wonderful way to use up leftover cooked rice from last night’s dinner. While it often calls for smoked haddock, this version from The Official Downton Abbey Cookbook uses fresh white fish fillets instead. The garnish of hard-boiled eggs is a must.
At Downton, Daisy’s rendition of kedgeree won over British food skeptic Harold Levinson (Lady Cora’s brother)—so much so that he ate three servings. You might find yourself doing the same. Feel free to stir in a little curry powder for more spice if you like.
Read more: How to Host a Downton Abbey Dinner Party
Recipe excerpted with permission from The Official Downton Abbey Cookbook. by Annie Gray, published by Wledon Owen © September 2019. Photography by Weldon Owen/John Kernick.
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