Simon Rimmer served up a tasty lamb chilli with anchovies and avocado on today’s episode of Sunday Brunch.

The ingredients are: 1kg lamb shoulder, cut in to large chunks, 6 salted anchovies, 1 very finely diced onion, 2 cloves garlic, chopped, 1 tbsp garlic powder, 1 1/2 tbsp ground cumin, 250ml tomato passata, 1 scotch bonnet chillies, finely chopped, 500-750ml strong lamb stock, 1 tbsp cayenne, 1 tbsp smoked paprika, 2 x tins kidney beans, rinsed, 200g sour cream, jalapeno slices, lime wedges, chopped avocado and 225g grated Monterey Jack cheese.

To serve: boiled rice.

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.