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Appears in

The Official Downton Abbey Cookbook

The Official Downton Abbey Cookbook

By Annie Gray

Published 2019

  • About

No breakfast at Downton would be complete without a dish of kedgeree, kept warm on a burner on the sideboard. The name and the concept come from an Indian recipe called khichri, a mixture of dal and rice that was quickly adopted and altered to suit the British palate. Modern versions often use smoked fish, and the dish is especially associated with finnan haddie, a lightly smoked fish from Scotland that was popularized in Britain once the Victorian railway boom made it possible to transport it to London without spoiling.


  • 1 lb (450 g) skin-on firm white fish fillets, such as turbot, haddock, or cod
  • 1 cup (240 ml) milk
  • 4 tablespoons (60 g) butter
  • 5 cups (775 g) cooked white or brown rice, cold
  • ¼ cup (60 ml) fish or chicken stock or water, or as needed
  • 1 teaspoon cayenne pepper
  • Salt and black pepper
  • 2 eggs
  • cup (160 ml) heavy cream

For Garnish

  • 1 small bunch fresh flat-leaf parsley, chopped
  • 2 hard-boiled eggs, peeled and sliced


Put the fish into a saucepan with the milk and bring to a gentle simmer. Cook the fish until it flakes when prodded with a fork and is opaque at the center. The timing will depend on the thickness of the fillets. Remove the fish from the pan and discard the milk. Let the fish cool until it can be handled, then remove and discard the skin and break up the flesh into large flakes, removing any errant bones. Set aside.

Melt the butter in a high-sided frying pan over medium heat. Add the rice and stir to coat with the butter. Add the stock and continue to stir, adding more stock if necessary to prevent the rice from sticking, until piping hot. Add the cayenne and the salt and black pepper to taste and stir well. Add the fish, turning it gently with the rice to mix it in. Break the eggs into a bowl, add the cream, and mix roughly with a fork. Keeping the heat very low, add the egg mixture to the pan and cook very gently, turning occasionally, until the egg is just cooked through but remains slightly runny, 5–6 minutes.

Remove from the heat and serve on warmed plates, garnished with the parsley and hard-boiled eggs.

ETHAN: You did well. Everyone was saying how delicious the kedgeree was.

MRS. PATMORE: Well that were Daisy’s work.

ETHAN: Mr. Levinson had three helpings. And he always thought he wouldn’t care for English food.

MRS. PATMORE: Ey, you’ve converted him, Daisy, and that’s something to be proud of.


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