When you picture Tom Daley, he's probably in pair of Speedos or a Team GB tracksuit - not an apron. But the Olympic diver is showing off his culinary skills in a new healthy eating cookbook, Tom's Daily Plan.

"One of the things people don't necessarily know about me is I enjoy cooking. I've always been a lover of food - if I'm not diving or sleeping, I'm eating," says the 22-year-old, laughing.

"I live my life for the next meal. I'm one of those people who thinks, 'I've just finished lunch, OK what's for dinner?' - because athletes are always hungry.

"In my case, food is fuel," adds the Plymouth-born athlete, "so I have to make sure I'm eating the right things to get the best out of myself every day."

Along with simple workouts and fitness tips, the book is stuffed full of mouthwatering recipes that are healthy but actually hearty too, including his mum Debbie's Sunday Lunch and Sausage Casserole, and California-born fiance Dustin Lance Black's Scotch Eggs.

Fancy giving Daley's recipes a whirl? Dive in with this one...

KEDGEREE WITH SALMON

(Serves 2)

(495 calories per serving)

200g salmon fillet

1tbsp olive oil

2 large spring onions, sliced into small rings

3/4tsp curry powder

1/4tsp turmeric

Good pinch of chilli flakes

75g brown basmati rice

275ml hot vegetable or chicken stock

1 small courgette, finely grated

60g frozen peas, thawed

2 eggs

2tbsp parsley, plus extra to garnish

Salt and freshly ground black pepper

Preheat the grill. Season the salmon fillet with salt and pepper and grill it for about 10 minutes until cooked. Set the fish aside until it's cool enough to handle, then flake it into large chunks.

Heat the oil in a saucepan and stir-fry the spring onions for two to three minutes until softened. Stir in the spices and season well, then continue to stir-fry for a minute or so to cook the spices.

Stir in the rice and cook for one minute to coat it in the spices. Pour the hot stock over the top and put a lid on the pan. Bring the stock to the boil, then turn the heat down low and cook for 20-25 minutes.

Take the lid off the pan and quickly spoon the grated courgette and peas on top of the rice. Cover the pan again and continue to cook for three to five minutes longer until all the water has been absorbed and the courgette and peas are tender.

Meanwhile, bring a small pan of water to the boil and cook the eggs for six minutes. Drain well and cover the eggs with cold water, then carefully peel off the shells.

Fluff up the rice and stir in the parsley and salmon flakes, then divide the kedgeree between two bowls. Halve the eggs, arrange them on top and scatter over a little more parsley if you like before serving.