Simon Rimmer served up crispy pea risotto balls with mustard mayo on Sunday Brunch.

The ingredients are: 450g Arborio rice, 900ml veg stock, warm, 50g butter, splash white wine, salt & pepper, 5 spring onions, finely chopped, 100g peas, 150g finel grated Italian parmesan style veg cheese, 50g mascarpone, 2 beaten eggs, flour for rolling and 200g brioche breadcrumbs.

For the pesto: bunch basil leaves, 1 tbsp pine nuts, 125g pecorino,grated, 175ml extra virgin olive oil and clove garlic.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.