The All in One Ultimate Restaurant List : The Wolseley's signature recipe

One of London’s best-loved restaurants, The Wolseley is popular with visitors, celebrities and Londoners alike. Stunning décor which harks back to the days of central European grand cafes and a menu of hearty breakfasts, pastries and classics like borscht and coq au vin have cemented this eatery’s reputation. Head chef Lawrence Keogh shares his recipe for kedgeree, which is available to order all day.

Kedgeree
For the sauce:
500ml double cream
5g cumin seeds
5g curry powder (mild)
1l fish stock
10g garlic
30g ginger
50g Madras curry paste
75g whole onion
Salt and pepper to taste

Peel the onions, ginger and garlic and dice finely. In a large flat bottomed pan cook the vegetables in vegetable oil for 5 minutes, until soft. Do not allow to colour.

Add the curry powder and cumin seeds; cook for 3 more minutes. Stir and do not allow to catch. Add the curry paste and cook, stirring for 2 more minutes.

Add the fish stock and reduce by three quarters. Water and a fish stock cube can be a good alternative. Add the double cream and simmer for 10mins until thickened. Blend and pass through a sieve. Season with salt and pepper.


For the kedgeree:
500ml kedgeree sauce, from above
4 soft poached eggs
400g smoked haddock cooked in milk and flaked
½ a bunch of parsley (chopped)
250g basmati rice

Cook the rice as per packet instructions with 1 level tsp of ground turmeric. Warm the sauce and add the rice until you have the correct consistency, should be similar to a thick rice pudding.

Add the smoked haddock and gently warm through. Finish the kedgeree with the chopped parsley, salt and pepper, top with a soft poached egg and serve.