Instructions: Preheat oven to 240c/475f/Gas 9.

1 For the Hollandaise Sauce: Place 2 eggs yolks in a heatproof bowl and sit over a pan of simmering water. Add 1 tbsp lemon juice, whisk together, and gradually whisk in the melted butter to make a thick sauce.

2 Stir in 1 tbsp chopped mixed herbs and season. Blitz one kipper and 1/2 tbsp lemon juice in a food processor until smooth, add 125g/4 1/2oz mascarpone and a pinch of paprika and mix together.

3 Season with pepper, spoon the mixture into a buttered ramekin dish and bake in the oven for 5-6 minutes. Serve on a plate and spoon over a third of the sauce.

4 Heat 2 tbsp olive oil in a frying pan. Add most of the chopped leek and 1 chopped clove garlic, cook for a minutes and add the broccoli florets. Pour over enough boiling water to cover and cook for 4-5 minutes, or until just tender.

5 Chop the remaining kippers, stir into the mixture with 125ml/4fl oz white wine and stock cube and cook for a further 4-5 minutes.

6 Mix the remaining hollandaise sauce and mascarpone together with 1 tbsp chopped mixed herbs, stir into the soup and season. Serve in bowls.

7 For the Kedgeree: Heat 1 tbsp olive oil in a pan. Add the remaining leek and cook for 1-2 minutes.

8 Add the rice, 1 chopped clove garlic and a large pinch of turmeric and cook for 2-3 minutes. Pour in 125ml/4fl oz white wine and 300ml/ 1/2 pint boiling water and cook for 10-12 minutes, or until the rice is cooked.

9 Boil two eggs in a pan of boiling water until cooked to taste. When cooked, peel the eggs and cut in half. Pile the kedgeree onto a plate and arrange the boiled eggs on top.

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