Simon Rimmer served up a tasty prawn avocado salad on Sunday Brunch.

The ingredients are: 24 x king prawns, peeled, tail piece left on, 50ml olive oil, 1 diced chilli, 2 cloves sliced garlic, 125g olive oil, 50ml sherry vinegar, 25g old bay seasoning and 10g sugar.

For the salad: 1 diced avocado, 1 head gem lettuce – shredded, 1 cucumber, cut into half moons, 150g tinned corn and cayenne, lime and hot sauce to serve.