Bob Mortimer served up uncle Duncan’s bankside special (Tagliatelle with Smoked Salmon, Watercress and Peas) on Sunday Brunch.

The ingredients are: 500g Tagliatelle, 200g Oatly Cremay Oat Fraiche, 200g Smoked Salmon, 50g Frozen Peas, 25g Parmesan Cheese, 1 Squeeze Lemon Juice, 2tbsp Chives, Chopped, 50g Watercress Leaves, 1 Pinch Salt and 1 Pinch Freshly Ground Black 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.