Mary Berry makes her Saturday Kitchen debut serving up a delicious smoked salmon and haddock kedgeree dish.

Mary says: “This lightly spiced kedgeree is easy to make and perfect for a breakfast treat. On the table in half an hour!”

The ingredients are: 2 tbsp sunflower oil, 3 onions, 2 thinly sliced, 1 finely chopped, salt and freshly ground black pepper, 350g smoked, undyed haddock fillets, pin boned, 100g smoked salmon, 250g basmati rice, 3 cardamom pods, split, ½ cinnamon stick, about 3cm long, ½ tsp turmeric, 2 large free-range eggs, 30g butter, 100ml single cream, 2 tbsp finely chopped fresh coriander, cayenne pepper, to taste and ½ lemon, juice only.