Simon Rimmer served up tasty smoked haddock scotch egg on Sunday Brunch.

The ingredients are: 6 x eggs, boiled 4-5 minutes then refreshed in iced water and drained, 200g dry mashed potato, 300g smoked haddock, chopped, 3 finely chopped spring onions, Zest half a lemon, 1 tbsp chopped capers, Plain flour, Egg wash, Panko breadcrumbs to coat, Oil to deep fry, 1 tsp curry powder and 3 tbs Mayo.