Simon Rimmer served up a tasty salmon and prawns bubble and squeak on Sunday Brunch.
The ingredients are: 1 large sliced onion, 50g butter, 300g mashed spuds (no butter or cream), Salt & pepper, 1 clove crushed garlic, 200g cooked sprouts, A little flour for dusting, 4 x 150g salmon fillets, 200g prawns, 150g butter, 2 cloves sliced garlic and Juice of 1 lemon.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes