Simon Rimmer served up tasty curry spiced black pudding scotch eggs with dipping sauce on Sunday Brunch.

The ingredients are: 6 boiled eggs (4 mins, then left in cold water to go cold), 275g sausage meat, 75g black pudding, 2 tsp vindaloo curry powder, tbs chopped parsley, tbs finely chopped chives, salt and white pepper, 125g flour, egg wash, 75g breadcrumbs, 75g polenta and veg oil to deep fry.

For the dipping sauce: 200g brown sauce and tsp Tabasco or other brand.

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.