Nathan Outlaw served up a tasty potato soup with smoked mackerel on Saturday Kitchen with James Martin.

The ingredients are: olive oil for cooking, 1 large white onion, peeled and chopped, 2 garlic cloves, peeled and sliced, 1 bay leaf, 300g potato, peeled and sliced, 1 litre vegetable stock, 3 tbsp creamed horseradish, Sea salt and freshly ground black pepper.

For the dressing: Finely grated zest and juice of 1 lemon, 2 tbsp chopped parsley and 200ml olive oil.

To garnish: 4 smoked mackerel fillets, skinned.

See more recipes form James in his book titled: Home Comforts, available from Amazon now.