Simon Rimmer served up butternut squash hummus with almond bread on Sunday Brunch.

The ingredients for the hummus: 400g chickpeas (tin, drained and washed), juice and zest 2 limes, clove crushed garlic, 30g tahini, 150ml extra virgin olive oil and 150g roasted squash.

For the Almond Bread: 500g strong white flour, 300ml warm water, 7g dry yeast, 5g sea salt, 30ml olive oil and 150g flaked almonds.

To garnish: parsley, pickles and more olive oil.

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