Simon Rimmer served up a tasty Thai prawn cocktail dish on Sunday Brunch.

the ingredients are: 24 tiger prawns, tails on, shells off, 50ml oil, 1 diced chilli, 2 cloves of sliced garlic, 15ml fish sauce, 100ml rice vinegar and 75g sugar.

For the salad: half a head of celeriac, peeled, 2 carrots, peeled, 12 radishes, thinly sliced, half a mooli, peeled, 50g chopped mint, 50g copped coriander and 50g thai basil, chopped.

For the dressing: 300ml coconut milk, 50ml fish sauce, juice and zest of 1 lime.