Simon Rimmer served up a tasty curried fish pie with a brioche breadcrumb topping on Sunday Brunch.

The ingredients are: 200ml fish stock, 1 tbsp tomato puree, 50ml brandy, 200ml double cream, 50g curry paste, 12 mussels, out of shell, 100g salmon, 100g cod, 8 finely chopped spring onions, 1 tbsp coriander and tbs peas.

For the topping: 100g brioche breadcrumbs, 100g butter, zest 1 lime, 200g mash with 65g butter beaten into it, salt and pepper.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.