Simon Rimmer served up delicious buttermilk fritters with a spicy tamarind sauce on Sunday Brunch.

The ingredients are: 250g flour, 50g sugar, 7g baking powder, 7g ground ginger, zest 1 lemon, 250ml buttermilk, 2 eggs, separated and oil to deep fry.

For the sauce: 80g sugar, 80ml water, 5g ground ginger, zest and juice 1 lime and 20g tamarind puree.

To serve: Greek yoghurt, mint leaves and icing sugar.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.