Simon Rimmer served up brisket surf and turf with red shrimps, potato wedges and mustard mayo on Eat the Week with Iceland.

The ingredients are: 2 Kg Flat Brisket, Most Of Fat Removed, Salt And Pepper, 15g Garlic Powder, 10g Paprika, 10g Dried Italian Herbs, 1 Onion (Cut Into Wedges), 1 Garlic Bulb (Cut Into Half), 70ml Oil, About 100ml Water, 12 King Prawns (With Shells On), 50ml Oil and 50g Butter.

For the potato wedges: 3 Baking Potatoes (Cut Into Wedges), 1 Tbsp Sea Salt and 1 Tbsp Smoked Paprika.

For the mayo: 200g Mayonnaise, 30g Dijon Mustard, 20ml White Wine Vinegar and 1 Clove Of Garlic (Crushed).

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.