breakfast, so we must get on. Breakfast may not be the most important meal

of the day, but that’s no excuse for making it plain and boring. Today I’m making kedgeree,

one of Lady Braybrooke’s favourite dishes to have for breakfast. So for this you will

need: Six ounces of cooked rice. Six ounces of cooked

fish. One teaspoon of cayenne pepper. One to two tablespoons of butter. Half a teaspoon

of salt. Two eggs. A gill of cream. And for garnishing parsley, quail’s eggs and prawns.

It’s important to make breakfast a good and substantial meal. For the family when

shooting might not after breakfast until four o’clock in the afternoon for shooting tea,

just as the light is fading. For this dish I am using this really nice

piece of cod which I’ve already cooked and poached in milk. You could use a smoked fish,

but that would be far too strong for breakfast. You must make sure you have all your ingredients

ready because kedgeree is a dish that needs a firm hand. I’m just breaking up my fish

into large flakes, I’ve already whisked my eggs and Sylvia has made sure there are

no lumps in my rice. Here I have everything ready for the garnishing. And now to the pan.

To begin with have your pan nice and hot to melt the butter. Then add the rice. And then

gradually stir it in until it’s completely soaked in the butter. And now, with slightly

less heat from your stove, add your fish. Fold the fish in with the rice and the butter

until it’s all nice a brown. I’m now going to add a pinch of salt, some cayenne pepper

and now it’s time to add the eggs and a little cream.

Fold these in together, try not to break up the fish flakes too much, but also do not

overcook the eggs. There we are, and now I better get this to the table.

To garnish the dish I’ve chopped up the parsley and then I’ve halved the hard boiled

quail’s eggs, shelled the prawns and decorated it like this.

As breakfast is served as a buffet I’m going to keep this warm by putting hot water inside

this hot plate. Many dishes are served for breakfast but I always try and serve this

because I know it’s lady Braybrooke’s favourite. And I have to say I agree with

her. It’s truly delicious.