Nathan Outlaw served up a tasty smoked haddock and smoked mackerel kedgeree on Saturday Kitchen.

The ingredients for the vegetable stock: 1 onion, finely chopped, 3 carrots, peeled and finely chopped, 3 sticks celery, finely chopped, 1 leek, trimmed, washed and finely chopped, 1 garlic clove, crushed, 5 white peppercorns, 1 star anise, 1 tsp fennel seeds, pinch sea salt, 250ml dry white wine, small sprig thyme and ½ handful parsley stalks.

For the kedgeree: 200g smoked haddock, skinned, checked for pin bones and cut into 2cm pieces, 200g smoked mackerel, skinned and cut into 2cm pieces, 300g basmati rice, splash sunflower oil, 50g unsalted butter, ½ white onion, finely chopped, 1 celery stick (de-stringed with a vegetable peeler), thinly sliced, 1 leek (white part only), well washed and thinly sliced, 1 carrot, peeled and cut into small dice, 700ml vegetable stock (from above), pinch saffron strands, ½ tsp curry powder, ½ tsp ground turmeric, 1 tbsp white wine vinegar, 4 free-range eggs, 2 tsp finely chopped fresh tarragon, 2 tsp finely chopped fresh mint, 2 tsp finely chopped fennel fronds or dill, sea salt and freshly ground black pepper.

Lemon wedges, to serve.

See recipes by Nathan in his book titled: Everyday Seafood available from Amazon now.