Simon Rimmer served up crispy mushrooms with toast with miso butter on Sunday Brunch.

The ingredients are: 4 x thick cut slices tin loaf, a little oil for the bread, 200g softened butter, 25g white miso paste, 250g shredded oyster mushrooms, of 75g flour, 75g Chinese 5 spice, 1tsp salt, 200ml hoi sin or plum sauce and the juice of 1 lime.

To garnish: 1 finely diced cucumber, 30g pickled pink ginger and sesame seeds.

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.