Kedgeree

The English brought this back from India, where it originated as a catchall for little bits of leftovers, chiefly lentils and rice with spices. This kedgeree can be made from leftovers or you can buy a small piece of fresh cod or haddock—or really any kind of fish—and poach it in salted water. Every nutritional need is satisfied in this one-dish meal and it’s easy to make in large quantities—communes take note. Vegetarians could substitute lentils for the fish.