Nathen Outlaw makes an exciting smoked fish bubble and squeak with poached eggs on today’s Christmas Kitchen with James Martin.

Nathan is a two Michelin started chef who has worked previously with television chef Rick Stein. He now runs his self titled two Michelin star restaurant, Restaurant Nathan Outlaw, in Rock, Cornwall.

Nathen says “This is a wonderful recipe for Boxing Day brunch as it uses up leftovers from the Christmas dinner. If you go easy on the butter it’s quite healthy, too.”