Simon Rimmer served up a tasty coconut salmon goujons with red curry Sauce on Sunday Brunch.

The ingredients are: 450g salmon, cut into goujons, 2 beaten eggs, 100g panko breadcrumbs, 100g desiccated coconut and Salt and pepper.

For the sauce: 6 tomatoes, 1 red pepper, Half a red onion, 2 cloves garlic, 150ml olive oil, 2 thick slices white bread, 1 tbs rice vinegar, 1 tsp red curry paste, let down with tbs warm water, 1 dried chilli and 100g grated block coconut cream.