Simon Rimmer served up tasty honey battered pollock with a chickpea, coriander and onion dip on Sunday Brunch.

The ingredients for the batter are: 60g flour, 1tsp smoked paprika, 1tsp dried yeast, 1 beaten egg, 30g honey and 60ml ice cold water.

For the fish: 500g pollock, cut into goujons.

For the dip: 1 tin drained chickpeas, 1 bunch fresh coriander leaves, 100ml olive oil, the juice and zest of 3 limes, 1 red chilli and half a finely chopped red onion.

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.