Simon Rimmer served up crispy coley goujons (posh fish fingers) with ravigote sauce on Sunday Brunch.

The ingredients are: 250g coley, cut into goujons, 100g flour, 2 beaten eggs, 100g fresh breadcrumbs and 5g chilli flakes.

For the sauce: 15ml tarragon vinegar, 30ml extra virgin olive oil, 30ml rapeseed oil, 15g Dijon, 5g sugar, 2 very finely chopped shallots, 20g chopped capers, 20g chopped gherkins, half bunch each of chives and flat leaf parsley, very finely chopped and 2 chopped hard boiled eggs.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.