Simon Rimmer served up a tasty leg of lamb with pears on Sunday Brunch.

The ingredients are: 1 leg of lamb, 30ml olive oil, 300ml rose wine, 125ml pear liqueur, 4 pears, quartered, A head garlic, handful thyme, 2 bay leaves and 300g new spuds.

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