A favourite version of kedgeree that I have been trying to relocate the recipe for for some years. Traditionally the rice and fish would be mixed together and the dish served for breakfast, but this version is best served for lunch or supper accompanied by plenty of white basmati rice. The recipe is from ” Modern British Food” by Sybil Kapoor.
Between 1979 and 1981 between university and travelling I spent a few months on and off waitressing in the newly opened Woods Restaurant in Bath . It quickly became one of Bath’s go to restaurants and local celebrities like Peter Gabriel were regular visitors. Its still going today and still fun by the lovely David and Claude. I must pop in and say hello one day!. While I was working there the chef was a woman called Sharon and this is one of her dishes that always impressed.