The Vamps’ Tristan Evans and Brad Simpson cook Smoked Salmon Scotch Eggs with Simon Rimmer on Sunday Brunch.

The ingredients are: 4 eggs, place in boiling water for 5 minutes, refresh and peel, 300g salmon, 1 egg, 200g smoked salmon, 1 tbs chopped dill, Zest of 1 lime, 1 tsp chilli flakes, 200g breadcrumbs, 100g polenta, 2 beaten eggs and 150g flour.

For the caper mayo: 200g mayo, Zest of 1 lime, 1 tbs capers and 1 tsp tabasco.