Kedgeree

Kedgeree, a dish still eaten in India as kichiree (rather surprisingly without any fish), was one of the recipes most successfully adopted and adapted by the British Raj, who turned it into a most acceptable breakfast, brunch or even lunch dish. Made basically with lightly spiced smoked haddock, rice and hard-boiled eggs, it should be light, fragrant and moist, and is a wonderful restorative after a late night.