Simon Rimmer serves up fried chicken with kimchi slaw on Sunday Brunch.

Simon says: “An Asian-style slaw complements the crispy fried chicken strips in these brioche buns.”

The ingredients are: 2 eggs, 400g buttermilk, 2 chicken breasts, cut into strips, Oil, for deep-frying, 200g plain flour, 35g polenta, 1 tbsp cayenne pepper, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp salt and 2 tsp smoked paprika.