Simon Rimmer served up a tasty steamed chicken and shrimp balls with a soy and ginger dip dish on Sunday Brunch.

The ingredients are: 450g finely chopped chicken (white and dark meat), 1 tsp salt, 1 tsp white pepper, 3 tbs cornflour, 350g finely chopped king prawns, 120g finely chopped mushroom, 3 tbs sugar, 1 tbs sesame oil and 1/2 orange, zest.

For the sauce: 200ml light soy, 25mm piece ginger, finely grated, 50ml rice vinegar, 1 tsp sesame oil, 1 tsp sesame seeds and 1 tsp hot chilli pepper sauce.