Simon Rimmer serves up spaghetti alla bottarga (smoked row) on Sunday Brunch.

The ingredients are: 450g cooked spaghetti (dried), 150ml extra virgin olive oil, 1 tbsp chilli flakes, 2 cloves sliced garlic, 100g chopped flat leaf parsley, zest n juice 1 lemon and 150g Bottarga.

For the crumbs: 100g breadcrumbs, 150g butter and 75g toasted, flaked almonds, chopped fine.