Georgina Hayden served up tasty fish keftedes with herby rice and vermicelli on Saturday Kitchen.

The ingredients for the keftedes are: ½ tsp fennel seeds, roughly ground in a pestle and mortar, ½ bunch fresh flatleaf parsley, roughly chopped, 100g fresh breadcrumbs, 600g white fish fillets (such as cod, haddock or pollock), skin removed and boneless, cut into chunks, 2 large free-range eggs, olive oil, for frying, 4 spring onions, trimmed and finely sliced, 2 garlic cloves, finely chopped, 2 tsp French mustard, 400ml crème fraîche, 1 tbsp capers, ½ bunch fresh dill, finely chopped, to garnish, salt and freshly ground black pepper.

For the herby rice and vermicelli: 275g basmati or long-grain rice, 30g unsalted butter or 3 tbsp olive oil, 100g vermicelli, broken into 2–3cm pieces, 400ml vegetable or chicken stock, ½ tsp sea salt and 2 bunches fresh soft herbs, such as flatleaf parsley, coriander or mint, finely chopped.

See recipes by Georgina in her book titled: Greekish available from Amazon now.