Simon Rimmer served up tasty Cajun spice prawns with salad and pink pickled onions on Sunday Brunch.

The ingredients for the pink pickled onions are: 1 red onions, finely sliced, 1 tsp dried oregano, 50 whole black peppercorns, juice 2 limes, juice 1 orange, 1 tsp salt and 150g tinned corn, drained.

For the prawns are: 6 king prawns, peeled, but tail piece left on, 150g cornflour, oil to fry (wok), 2 cloves sliced garlic, 1 very finely diced shallot, 1 sliced red chillies, 3 sliced spring onions and zest and juice 1 lime.

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