Simon Rimmer served up Viennese dumplings with ham and cheese on Sunday Brunch.

The ingredients are: 300g hot mashed potato, 225g flour, 1 egg, 15g butter, salt and pepper, 25g finely snipped chives and approximately 150g butter to fry.

For the filling: 100g finely chopped ham, 75g finely grated gruyere, 25g finely grated parmesan, serve with sweet German mustard to dip.