Kedgeree is a hugely popular dish from the days of the Raj.

It’s based on khichdi - an Indian dish of rice, lentils and spices - which the Victorians adjusted by toning down the spices and adding the solidly British ingredients of boiled eggs and smoked fish. 

• 300g skinless smoked haddock - cut into bite-size pieces
• 1 medium onion - finely chopped
• 3 cloves of garlic - finely chopped 
• A small bunch of parsley or coriander - finely chopped (optional) 
• 1 lemon
• 50g butter
• 250ml milk (any type)
• 4 eggs (any size)
• A handful of raisins or sultanas (optional)
• 250g ready-cooked green lentils (or use dried and cook your own)
• 250g basmati rice