Simon Rimmer served up tasty crab and Kimchi toasts on Sunday Brunch.

The ingredients are: 4 thick slices of white sourdough, 50g butter, 100g grated Gruyere, 30g finely grated Parmesan, 175g fresh crab meat (70/30 approx. white to brown), 125ml milk, 125ml cream, 1 Clove garlic, 2 bay, 20g butter, 20g flour, 1 tbsp Dijon, Tsp chilli flakes and 120g kimchi, drained.

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