Simon Rimmer and Angellica Bell served up minced lamb kebabs with flatbread and aubergine puree on today’s episode of Sunday Brunch.

The ingredients are: 2 red chilies, 1 clove garlic, 1kg minced lamb, 2 tsp smoked paprika, 1 tsp sumac, 1 tsp chilli flakes, zest 1 lemon and 100g melted butter mixed with juice of 1 lemon and 5g chilli flakes.

For the aubergine puree: 4 aubergines, 500g thick greek yoghurt, juice n zest 1 lemon and 3 cloves crushed 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.