Simon Rimmer served up tasty spiced turkey with pea guacamole on today’s episode of Sunday Brunch.

The ingredients are: 4 x 175g turkey escalopes, 150g seasoned flour and 3 beaten eggs.

For the crumb mix: 150g breadcrumbs, 50g polenta, 5g smoked paprika, 5g chilli flakes, 10g picked thyme, Oil and butter to fry.

For the guacamole: 1 tin washed garden peas, Half of a red onion, fine dice, 2 plum toms, deseeded and fine dice, Half a bunch of coriander, Juice and zest 3 limes, 1 crushed garlic clove, 1 tsp ground cumin, 1 diced red chilli and Serve with thick sliced new spuds.