Simon Rimmer serves up ham and pea hash with poached eggs on Sunday Brunch.

The ingredients are: 100g butter, 1 sliced onion, 500g cooked new potatoes, halved, 1 red chilli, chopped, 1 clove crushed garlic, 500g cooked, shredded ham hock and 50ml Worcestershire sauce.

For the peas: 200g frozen peas, cooked, 6 chopped spring onions, 50g mint, 50g parsley, 75ml extra virgin olive oil, 15ml sherry vinegar, 50ml sour cream and 4 poached eggs.

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