Kedgeree is one of the classic Anglo-Indian recipes, a curried rice dish somewhere between a biryani and a fried rice. Emily swaps out the traditional smoked fish for the fantastic flavour of fresh lobster mushrooms which are enjoying their brief season right now. Served with grilled summer veggie kebabs with your choice of tofu ‘duck’ or seitan ‘pork’.
$12 (tax-in)
(Vegan; gluten-free options)

Plus: Creamy Cauliflower Soup $4
Dessert: Summer Fruit Trifle $4

Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur on Thursday evenings, and hosting the Rusholme Park Supper Club every month or so.

Also, check out the Kawartha CSA organic vegetable market in The Dep garden 4:30-7:30 every Thursday.