Simon Rimmer served up a tasty Chilli Lime Haddock Risotto on Sunday Brunch.

The ingredients are: 250g Arborio rice, 900ml vegetable stock, 4 lime leaves, 2 bruised lemon grass stalks, 50g vegan butter (flora), 1 sliced onion, Clove garlic and 4 x 150g haddock fillets, trimmed square.

For the rub: 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon salt, Half teaspoon cayenne and Zest 2 limes.

To serve: 50g peas, Handful shredded spinach, 75ml cream and Lime wedges.

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.