Simon Rimmer served up a tasty macaroni cheese with ham and spinach on Sunday Brunch.

The ingredients are: 500g un cooked macaroni – cook as per package instructions, 400g shredded ham hock, 80g Spinach, 2 tbs chopped parsley, 80g grated parmesan and Serve with salad and garlic bread.

For cheese sauce: 1L milk, 2 bay leaves, 40g butter, 50g plain flour, clove crushed garlic, 5g English mustard, 10g cayenne and 225g grated mature Montgomery cheddar cheese.