Match of the week | Kedgeree and a crisp Portuguese white

Match of the week

Kedgeree and a crisp Portuguese white

Do you eat kedgeree - if at all - for brunch or supper? That's probably going to affect whether you have a glass of wine with it.

I must confess I hadn’t made it for a while but was sent some smoked haddock and kedgeree butter as part of a sample Rockfish fish box (the type we’re offering in our prize this month) and had forgotten how delicious it was.

I based it broadly on Delia’s recipe which is the one I used to make using the kedgeree butter rather the added curry powder to spice it up and adding a bit of fresh coriander at the end rather than parsley.

We had it for brunch so I just tried it with the wine we’d had open the night before which was a bottle of Quinta da Pedra Alta’s 2019 Branco. Although it’s made from local grape varieties (rabigato and gouveio since you’re asking) it’s unusually fresh and zippy for a Douro white and worked perfectly. Any fresh tasting crisp white wine like albarino (or Portugal’s alvarinho), picpoul or even a dry riesling would work equally well. And given we’re talking brunch, champagne or, more reasonably, cava too.

You can buy the Quinta da Pedra Alta online currently for £66.30 a case

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