Mark Hix served up a tasty smoked haddock kedgeree with basmati rice on James Martin’s Saturday Morning.

The ingredients are: 150g basmati rice, 350g natural smoked haddock fillet, lightly poached 3 eggs, hard-boiled, peeled and chopped.

For the sauce: 30g butter, 2 shallots, peeled and finely chopped, 1 clove of garlic, peeled and crushed, A small piece of fresh ginger, peeled and finely chopped, 1/2tsp turmeric, 1/2tsp ground cumin, 1/2tsp curry powder, 1/2tsp fennel seeds, A few curry leaves, A pinch of saffron threads, 100ml fish stock (a good cube will do), 200ml double cream, 1tbsp chopped parsley, salt and pepper.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.