Simon Rimmer served up a tasty Honey Mustard Salmon with Scandi Slaw and Potato Salad on Sunday Brunch.

The ingredients are: 75g mustard, 2 heaped tbsp honey, 1 tbsp chopped dill and a few twists of black pepper.

For the potato salad: 1kg cooked new spuds (halved), 100g mayo, 150g yoghurt, 1 tbsp chopped dill, 150g sliced radish, Juice and zest 1 lemon.

For the slaw: 500g shredded white cabbage, salt, 1 red pepper (jar) finely sliced, a half red onion, finely sliced, 3 tbsp olive oil, 1 tbsp white wine vinegar, half tsp dried oregano, 1 tsp chilli flakes, 1 tsp poppy seeds, 1 tsp sunflower seeds, salt and pepper.

To serve: more poppy and sunflower seeds, lemon wedges and dill.

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.