Simon Rimmer served up a tasty chilli crab fried rice dish on Sunday Brunch.

The ingredients are: 50g brown crab meat, 200g cooked risotto rice (hot), 100g baby prawns and 50g peas.

For the sauce: 70ml soy, 70g Korean chilli powder (gochugaru), 25ml oil, 25mm piece grated ginger, 25ml mirin, 4 cloves grated garlic, 30ml fish sauce and 30g apricot jam.

For the topping: 250g picked white fresh crab meat, 3 finely chopped spring onions and 15g sesame seeds.