Simon Rimmer served up tasty Salt and Pepper Squid with Chilli Strawberry Chutney on Sunday Brunch.

The ingredients are: 500g baby squid, cut into rings (keep the heads too), 60g cornflour, 60g flour, 1 tbsp lightly crushed Sichuan peppercorns, 1 teaspoon sea salt and 1 lightly beaten egg white.

For the chutney: 2 red chillies, chopped, seeds in, 50mm piece ginger, grated, 500g chopped strawberries, 1 finely diced onion, 450g demerara and 150ml red wine vinegar.

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.