Simon Rimmer serve up a tasty Christmas turkey shawarma with cucumber salad for the festive season on Sunday Brunch.

The ingredients are: 2.5kg turkey crown butterflied, most of outer fat removed, 3 onions, sliced, 6 cloves garlic, sliced, 100ml red wine vinegar, 50ml port, 150ml chicken stock, 100g harissa paste, 30g smoked paprika, 25g sumac, 15g cinnamon and 30g sea salt.

For the cucumber salad: 2 cucumbers, peeled, deseeded and cut into thick half moons, 2tsp chilli flakes, tbs sea salt and juice zest 1 lemon.

For the sauce: 100ml greek yoghurt, 100ml tahini and half head roasted garlic.

To serve: chopped tomatoes, pickled chillies, shredded lettuce, Turkish flatbread and Sumac.

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.