British smoked haddock, rice, peas, scrambled free range egg, and a delicate, curry sauce. A taste of the Raj. Microwave only.

Back before we became a nation of curry addicts, Kedgeree was the Victorians’ Indian-inspired dish of choice – think of it as Chicken Tikka Masala with a stiff upper lip (and smoked fish instead of chicken). Of course, in the intervening century we’ve managed to lose our inhibitions, our Empire and our aversion to foreign grub, but Kedgeree is still going strong. The Victorians loved it for breakfast but it hits the spot at any time of day.