Simon Rimmer served up a tasty brioche rarebit with crab, avocado, horseradish sauce and sour cream on Sunday Brunch.

The ingredients are: 4 x thick slices of brioche loaf (20-25mm thick).

For the topping: 55g horseradish sauce (jar/bottle), 100g grated mozzarella, 100g grated gruyere, 100g grated strong cheddar, 1 egg, 250g fresh white crab meat, picked, 1 teaspoon chilli flakes, Juice half lime, 1 avocado and Juice and zest 1 lime.

Garnish with micro coriander and soured cream.

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.