Simon Rimmer served up a tasty fritto misto with lemon mayonnaise on Sunday Brunch.

The ingredients are: 200g fresh anchovy fillets, 12 x king prawns, peeled, tail on, 500g baby squid, washed and cut, keep head, 8 x small red mullet fillets, 1 aubergine, 2 courgettes, 12 pieces small broccolini or tenderstem, 500g fine semolina, 1 tablespoon salt and 1 -2 egg whites.

For the Mayonaise: 2 egg yolks, 1 tablesooon Dijon, 250ml rapeseed oil, 250ml olive oil, mixed, 1 tablespoon white wine vinegar, Juice 1 lemon and Salt.

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