Tom Kitchin served up a tasty Burns Night kedgeree(risotto) with pearl barley, poached egg and curry sauce on this Morning.

Ingredients: 400ml whole milk, 4 black peppercorns, 2 bay leaves, 2 garlic cloves, crushed, 1 thyme sprig, 250g undyed smoked haddock fillets, olive oil, 30g butter, 1 shallot, finely chopped, 1 teaspoon Madras curry powder, ½ teaspoon turmeric, 200g pearl barley, well rinsed, 100ml dry white wine, 250ml chicken stock, ideally homemade, 4 free range medium eggs, white wine vinegar, sea salt and freshly cracked black pepper.

For the curry sauce: 30g butter, sunflower or another vegetable oil, 250g onions, chopped, 1 red pepper, deseeded and sliced, 1 teaspoon Madras curry powder, 200ml chicken stock, ideally homemade, 200ml coconut milk, 1 banana, chopped and 2 teaspoons chopped coriander stalks.

To finish: 1 green apple, 40g Parmesan cheese, freshly grated, 10g butter, 1 teaspoon freshly squeezed lemon juice and chopped coriander leaves.

See recipes by Tom in his book titled: Tom Kitchin’s Fish and Shellfish available from Amazon now.