Simon Rimmer served up tasty halloumi tacos with a spicy Korean BBQ sauce on Sunday Brunch.

The ingredients are: 250g halloumi, sliced, 200g buttermilk, 200g breadcrumbs, 75g polenta, Tsp chilli flakes, Tsp salt, 12 6” soft corn tacos, Head finely shredded gem lettuce and 100g mayo.

For Sauce: 80g gochujang paste, 80g tomato ketchup, 40g muscovado sugar, 50ml soy sauce, 35mm piece grated ginger and 2 cloves garlic grated.

For the Onions: 1 red onion, finely sliced and blanched for 30secs, then chilled, Juice and zest of 2 oranges, 12 black peppercorns, Tsp dried oregano and Tsp sea salt.

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.