The Hairy Bikers served up a tasty kedgeree curry with basmati rice for breakfast on Saturday Kitchen.

Si and Dave says: “Spicy and delicious, this kedgeree is dead easy to make and perfect for a big family brunch. Some people love peas in a kedgeree and some don’t – it’s up to you. It tastes great either way.”

The ingredients are; 475g undyed smoked haddock fillet, cut in half, 2 bay leaves, 200g basmati rice, rinsed in cold water and drained, 4 free-range eggs, 100g frozen peas (optional), 40g butter, 1 tbsp sunflower oil, 1 onion, finely chopped, 1 heaped tbsp medium curry powder, 3 tbsp double cream, 3 tbsp chopped fresh parsley, ½ lemon, juiced and freshly ground black pepper.