Simon Rimmer served up tasty crispy chicken and pecan salad on Sunday Brunch.

The ingredients are: 1 cooked chicken, cooled and shredded, 75g cornflour, 1 tsp baking powder, 1 tsp salt, 1 tbs smoked paprika, 100g pecan nuts and 20g icing sugar.

For the dressing: 30g Dijon mustard, 50ml maple syrup, 30ml white wine vinegar, 250ml olive oil, 1 handful of watercress, 1 handful of rocket, 1 diced cucumber, 6 sliced spring onions, 4 chopped medjool dates and 12 sundried tomatoes, sliced.

To serve: crusty bread and butter.

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.