Simon Rimmer served up sprout and walnut bhajis with cranberry dip for the festive season on Sunday Brunch.

The ingredients are: 1 very finely sliced onion, 450g shredded sprouts, 1 finely chopped birds eye chilli, 75g well-toasted walnuts, 400g gram flour and approx. 175ml water.

For the dip: 250g fresh cranberries, 1 chopped red onion, clove garlic, 1 finely diced birds eye chilli, 150g demarera sugar and 100ml red wine vinegar.

To garnish: watercress and coriander.

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.