Simon Rimmer served up a tasty Vinegar Spiced Cod With Horseradish Mustard on Sunday Brunch.

The ingredients are: 450g fresh cod cut into 75mm pieces, 300g rice vinegar, Tsp salt, 200ml water, 1 Tsp black pepper, 1 Tsp coriander seeds and 150g rice flour.

For the sauce: 200g mayo, 100g sour cream, Tbs capers, 6 gherkins, finely chopped, 45g English mustard, 45g horseradish sauce, 1 Tbs chopped dill, Juice half lemon and Garnish with lemon wedges.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.