There’s a list, somewhere, most likely in my head, of topics to write about on here. But the only thing I’ve repeatedly wanted to blog about was the amazing trout kedgeree I cooked the other week. So social media and blog analysis be damned, let’s get down to breakfast.

I know kedgeree is meant to be haddock, but I didn’t have any in the house. And I think trout works equally as well, especially with the smoky flavours. This kedgeree also has a bit of a kick to it, but the emphasis is on the flavour rather than the heat. It’s a nice lazy pick-me-up weekend breakfast or brunch (and I’m useless at measuring amounts, sorry). Serves 2.