Simon Rimmer served up poached salmon and prawns with green goddess potato salad on Sunday Brunch.

The ingredients are: 4 x 200g salmon fillets, skinned, 600g king prawns, shelled, 1l veg stock for poaching, 1 leek, sliced, 1 stalk celery, chopped, few sprigs dill, 1 lemon halved, 450g cooked new spuds and half fennel bulb very finely sliced.

For the dressing: 200g mayo, 100ml buttermilk, 20g chives, snipped, 20g tarragon, 20g parsley, juice half lemon and 100g very crispy streaky bacon, chopped into a crumb.

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