Simon Rimmer served up a tasty smoked mackerel kedgeree with yoghurt and nutmeg on Sunday Brunch.

The ingredients are: 1 finely chipped onion, 1 clove garlic, 75ml vegetable, 300g Arborio rice, 750ml vegetable stock, 2tbsp curry powder, 1 cinnamon stick, 100g cooked puy lentils, chopped coriander and 4 x 125g smoked mackerel fillets.

To serve: 1tbsp of soy yoghurt and a little freshly grated nutmeg.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.