Simon Rimmer served up a tasty aubergine chilli tamale pie on Sunday Brunch.

The ingredients are: 2 aubergines, cut into big chunks and griddled, 1 diced onion, clove garlic, 250g sliced chestnut mushrooms, 225g tinned, rinsed black beans, 225g tinned corn, rinsed and drained, 225g tomato passata, 300ml veg stock, 1 diced green pepper, 2 tbsp chilli powder, 2 tbsp smoked paprika and 1 tsp cumin.

For the topping: 150g polenta, 2 tbsp flour, 2 tbsp sugar, 1 tsp baking powder, 6 finely chopped jalapenos (jar), 1 egg, approx. 150ml milk, 10ml veg oil and 75g finely grated parmesan.

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