Brad McDonald served up a tasty shrimp and grits dish using a recipe from the deep south of America on Sunday Brunch.

The ingredients are: 200g streaky bacon, cut into thin lardons, 200g button mushrooms, cut into quarters, 20 large raw prawns (shrimp), peeled and de-veined, 1 garlic clove, finely chopped, A bunch of spring onions (scallions), finely chopped, 120ml white wine, 4 tsp lemon juice and sea salt.

For the grits: 150g coarse stone ground corn grits, 300ml milk, 300ml water, 100g unsalted butter, 200g mature Cheddar, grated and 10 dashes of Tabasco sauce.