How to spice up your kedgeree
• Add a little freshly grated ginger, crushed garlic and finely chopped red or green chilli to the sauté pan in step 1 (as with the coulibiac, p50). Fresh or dried curry leaves would make a good addition, too. Vary the herbs: swap parsley for coriander or chives.
• Use different spices or make one more dominant than the others. Toasted cumin seeds, black mustard seeds and nigella seeds (also known as kalonji or black onion seeds) all make great additions, and a little sprinkling of garam masala at the end wouldn’t go amiss.