Simon Rimmer served up a tasty tinned fish tea with mackerel, tomatoes and salsa Verde on Steph’s Packed Lunch.

The ingredients are: 2tbsp olive oil, 1 banana shallot, peeled and finely diced, 2 cloves garlic, peeled and grated, 440g tin borlotti beans, drained, 50ml extra virgin olive oil, 2-4 sun blushed tomatoes, chopped, 1 lemon, zested and juiced, keep the juice for the pesto, 75g frozen peas and 2 x 125g tins mackerel in olive oil.

For the basil pesto: 1 bunch basil, 50g pine nuts, 1 clove garlic, peeled and chopped and 100ml extra virgin olive oil.

To serve: 2 thinly sliced baguette, toasted.

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.