Simon Rimmer served up a tasty monkfish tikka with curry remoulade on Sunday Brunch.

The ingredients are: 450g monkfish tail, membrane removed and butter for basting.

For the marinade: 200g plain full fat yoghurt, 1 tbsp garam masala, 1 tsp each paprika, cayenne and cumin, 1 clove grated garlic, 25mm piece grated ginger, the juice of 1 lemon.

For the remoulade: half a head of celeriac, peeled and grated, 150g yoghurt, the juice and zest of 1 lime and 1 tbsp bhuna curry paste.

To serve: naan bread, mango chutney, watercress and lime wedges.

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.