Kedgeree

This is a western dish that takes its inspiration from Indian khichari, a rice and lentil dish. That’s why it calls for curry powder, something you wouldn’t usually see in a traditional Indian recipe, where individual spices are usually blended together instead. Still, its south Asian roots mean that kedgeree is wonderfully perfumed, and my version here is tossed with blistered tomatoes. It’s a joy to eat hot or cold, for breakfast or for lunch – you decide.