Simon Rimmer served up a delicious monkfish with mushroom and Madeira Sauce dish served with buttered new potatoes on Sunday Brunch.

The ingredients are: 450g monkfish tail, membrane removed, 100g seasoned flour, oil and butter to fry, 200g St George’s mushrooms, 70g butter, 100ml Madeira, 150ml fresh chicken stock, tbs chopped tarragon and 150ml cream.