Daffodil Soup London

We're all cooking so much more these days and while for some of us that's a busman's holiday for others it's a tedious treadmill of getting meals on the table with all the associated planning, prep and cleaning up that entails.  We're all looking for inspiration and hungrily devouring recipe collections and suggestions, and enviously eyeing up instagram feeds from foodies who make everything look so delicious - we do, after all, eat with our eyes.  Here at Daffodil Soup HQ we've been making lots of comfort food, baking bread and delving in to kitchen classics, which led to one of the most comforting meals of Lockdown so far - the most serendipitously delicious example of kedgeree that it just had to be shared.  Originally a Bengal staple dish of spiced rice and lentils served with fried fish (Khicharhi), smoked fish and boiled eggs were added by Colonial cooks in the kitchens of the British empire to make it a favourite at the breakfast table...

It's really an understatement to say that I love hot, spicy food. Having grown up on a well-cooked and tasty but bland diet of meat and potatoes - the family table staying true to my father's Scottish roots - I didn't discover spice until I left home but have more than made up for it since. Along the way, from mild kormas and dhals to flaming hell-fire curries, I have learnt to appreciate the nuances that spice and a bit of heat can add to food. A lot of people are scared of "hot" food - when hearing that it's curry for supper a typical guest response is "I hope it's not too hot". When cooking for clients I always err on the side of caution, keeping the chilli quotient down (but offering extra chopped or dried chilli at the table for personal adjustment). An irascible (but lovable) member at the private club where I used to cook always complained that spicy food made her ears hurt, and she would make her displeasure loudly known ahead of the m...