Simon Rimmer served up goat’s cheese with almonds and watercress on Sunday Brunch.

The ingredients are: 400g soft goats cheese, 75g flour, seasoned, 2 beaten eggs, 200g flaked almonds, oil to deep fry, Salt & pepper, 250g fresh beetroot, 75ml oil and tbsp balsamic vinegar.

For the dressing: 200g basil, 75g smoked almonds, 1 clove garlic, 100g parmesan and 100ml olive oil.

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