Simon Rimmer served up tasty soft shell crab and seaweed mayo finger food on Sunday Brunch.

The ingredients are: 500g frozen, prepared soft shell crab, 200g flour, 1 tbs each of celery salt, white pepper, cayenne, smoked paprika, thyme, Oil to deep fry and Cayenne to dust.

For the seaweed mayo: 250g mayo, 30g salad cream, 1 tsp Worcestershire sauce, 1 tsp brandy, 25ml white wine vinegar, 50g blanched, drined seaweed and 30g finely chopped parsley, thyme, tarragon.