Simon Rimmer served up a tasty monkfish goulash on Sunday Brunch.

The ingredients are: 800g cubed monkfish tail (fully trimmed), 2 tbsp flour, Oil to fry, 2 sliced onions, 1 clove crushed garlic, 2 tbsp jalapeno peppers in a jar, tbs smoked paprika, 200ml chicken stock, 150ml sour cream, Finely chopped spring onion and rice to serve.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.