Simon Rimmer served up yoghurt roasted monkfish with green barley on Sunday Brunch.

The ingredients are: 175g yoghurt, zest and juice 1 lemon, a tsp each of dried oregano, dried basil, ground cinnamon, cayenne pepper and garlic powder. A pinch of salt and pepper to season, 4 x 175g monkfish tails with the membrane removed.

For the celery mix: Half a finely diced onion, 2 sticks celery, finely diced and a chopped clove of garlic, 125ml of stock, 150g spinach, 30g butter, 50g finely grated Parmesan and juice and zest of half a lemon and 200g of barley cooked in stock.

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.