Simon Rimmer served up tasty crab and celeriac fish cakes with pepper sauce and pickled cucumber on Sunday Brunch.

The ingredients are: 200g mashed spud (cooked, drained, but not refreshed), 50g grated celeriac, 250g fresh crab (200g white 50g brown meat), salt & pepper, 1 tbs chopped parsley, 1 tsp salt and 2tsp spring onion.

100g flour, 2 eggs wash and 200g BRIOCHE breadcrumbs to roll etc

For the puree: 1 diced onion, 1 clove garlic, 250g red pepper, chopped, 100ml chicken stock and 75g crème fraiche.

For the pickle: 100ml water, 100ml white wine vinegar, 10g coriander seeds, 100g sugar, tsp chilli flakes and 1 cucumber, deseeded, cut into half moons.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.