Paul Askew served up tasty Bruschetta With Asparagus and Potted Shrimp on Sunday Brunch.

The ingredients are: 200g baby plum tomatoes, 2 sprigs of thyme, Four pots of Southport potted shrimp available online, 8 spears of Asparagus peeled & blanched, Capers in white wine vinegar, ½ a lemon, for juice & zest, 4 slices of Foccacia or your favourite crusty bread, Flat leaf parsley, Parmesan shavings (done with peeler), 50g unsalted butter, 25ml extra virgin olive oil, Chives one small bunch chopped finely, Shallot peeled & diced, Wild garlic leaf & flower and Handful of watercress.

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.