Paul Ainsworth served up a tasty Whole Roast Monkfish with Potted Brown Shrimp Butter and Cornish Mussels on Sunday Brunch.

The ingredients are: 1 prepped monkfish tail 250g, 100g mussels, 50ml white wine, 100g piece of sourdough, 5g fine salt, 1/2 banana shallot, 30g capers, parsley, olive oil, 1 clove garlic, 5g madras curry seasoning, 50g soft salted Cornish butter, 5g marmite and a splash of lemon juice.

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.