Simon Rimmer served up tasty hake with curried cauliflower on Sunday Brunch.

The ingredients are: 4 x 150g hake fillets, oil and butter to fry, 1 head cauliflower, cut into slices, 15g madras curry powder, 2 cloves sliced garlic, 50ml oil, 50g curry paste (rogan josh or bhuna), 50ml white wine and 250ml cream.

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