Simon Rimmer served up a tasty smoked haddock and butter bean crumble on Sunday Brunch.

The ingredients are: 1 x 750g smoked haddock, diced, 1 sliced onion, 2 cloves garlic, 2 sticks chopped celery, 2 x 440g tins butterbeans, drained, 150ml chicken stock, 200g crème fraiche and Tbsp chopped dill.

For the topping: 250g brioche crumbs, 200g butter and 200g finely grated parmesan.

Parsley and crusty bread to serve.

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.