Simon Rimmer served up tasty mackerel with beans and preserved lemon on Sunday Brunch.

The ingredients are: 4 x mackerel fillets, 100g sea salt, 100g sugar and Juice 1 lemon.

For the bean salad: 20 sun blush tomatoes, chopped, 3 x preserved lemons, flesh removed, then finely chop the skin, 100g cooked fine beans, 100g cooked runner beans, Tin butter beans, rinsed, 1 tablespoon chopped parsley and 100ml extra virgin olive oil.

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.