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  • Oh, hello! Youre here rather early. Just in time to help with Lord and Lady Braybrooke’s

  • 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.

Oh, hello! Youre here rather early. Just in time to help with Lord and Lady Braybrooke’s

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