Simon Rimmer served up smoked haddock croquettes on today’s episode of Sunday Brunch.

The ingredients for the croquette mix are: 350g mashed spud (cooked, drained, but not refreshed), 350g cooked flaked smoked haddock, 15g chopped chives, 1 tsp salt, 15g horseradish cream, 100g flour, 2 eggs and 100g polenta mixed with 100g breadcrumbs to roll.

For sauce: 200g mayo, juice 1 lemon, 50g horseradish cream and bunch parsley.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.