Simon Rimmer served up a tasty double salmon kedgeree (fresh and smoked salmon) on Sunday Brunch.

The ingredients are: 4 x 175g salmon fillets, Oil to fry, 300g Arborio rice, 150g chopped smoked salmon, 1 finely chopped onion, 75ml veg oil, 750ml warm veg stock, 1heaped tbsp curry powder, 125g peas, 1 whole nutmeg, chopped coriander leaves, 6 tbsp yoghurt and 4 x boiled eggs.

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