next month
Our top tips
There are two types of kedgeree: one that’s light and fluffy like a pilau, then the stickier, more indulgent one that we’re focusing on here. Instead of using the traditional flour-thickened sauce (which can easily become stodgy), we’ve used cream to complement smoked haddock and a stock-based curry sauce to pack in the flavour. It’s all topped off with the perfect poached egg.
PORCHETTA