5.Kedgeree : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

A traditional English breakfast or lunch dish.

Ingredients:to make two or three portions.

8 oz / 200g cold cooked fish

include some smoked fish for extra flavour

2 oz / 50g rice

1 egg, hard boiled

1 tablespoon of olive oil or 1 oz / 25g butter

salt to taste

fresh ground black pepper to taste


Boil the rice until cooked and drain.

Divide the fish into small flakes.

Slice the boiled egg thinly.

Add the oil to a large pan and stir in all the ingredients.

Continue stirring until hot and ready to serve.

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