Simon Rimmer served up a tasty prawn cocktail toast with chilli sauce on Sunday Brunch.

The ingredients are: 500g king prawns, no shells, 50ml oil, 1 teaspoon salt, 1 teaspoon cracked black pepper and 1 tablespoon furikake.

For the sauce : 200g Japanese mayo, 150g chili sauce, Zest 1 lime, Some very finely shredded gem lettuce, 4 x slices griddled sour dough and Lime wedges, chopped cucumber.

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.