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A firm favourite among Scots the world over, Kedgeree is thought to have deep historical roots in Indian cuisine, believed to have originated with the Indian rice and lentil dish Khichri, as far back as the 1300s. Thought to have been brought to UK shores by British Colonials returning from India, Kedgeree became a staple breakfast dish in Victorian times. We love to enjoy the combination of fluffy rice and gentle spice at any time of day, paired as easily with haddock as it is with chicken, or even chickpeas, for those who prefer a veggie alternative.
Ginger & Garlic Paste Tyga Masala No. 7 Tyga Masala No. 27
You will need to buy: 1 onion 1 bunch coriander 2 chicken breasts 2 eggs 200g basmati rice 25g red split lentils 2 tbsp vegetable oil/rapeseedoil/olive oil 25g butter 1 tsp salt
Vegetarian: Chickpea Kedgeree Prep
Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 7: (Ground Coriander, Ground Turmeric). Tyga Masala No.27: (Ground Cumin, Ground Turmeric, yoghurt, MILK, powder, Chilli flakes)