Nathan Outlaw served up a tasty treacle soda bread with hot smoked trout pate and whisky jelly on Saturday Kitchen.

The ingredients for the treacle soda bread are: 120g self-raising flour, plus extra for dusting, 210g wholemeal flour, 50g light rye flour, 20g bicarbonate of soda, 5g salt, 100g organic oats, 20g pumpkin seeds, 20g sunflower seeds, 80g plain yoghurt, 80g treacle and 320ml cider.

For the pate: 400g hot-smoked trout, skin removed, 2 limes, zest of both, juice of 1, 100g full-fat cream cheese, 150g full-fat Greek yoghurt, 1 tbsp creamed horseradish, sea salt and freshly ground black pepper.

For the whisky jelly, 2 sheets bronze leaf gelatine, 200ml whisky and 40g caster sugar.

See more recipes by Nathan in his book titled: Fish for Dinner: Delicious Seafood Recipes to Cook at Home available from Amazon now.