Simon Rimmer served up Flat Bread With Pea Pate on Sunday Brunch.

The ingredients for the flatbreads are: 1 tsp coriander seed, 100ml water, 250g natural yoghurt, 7g dried yeast, 550g strong plain bread flour, salt, tsp smoked paprika and 30ml oil & extra oil for griddle.

For the Pate: 500g fresh or frozen peas, 300g ricotta, well drained, 25g fresh mint, 10g thyme, clove garlic, a nice big fat one, juice 1 lime and 75ml x virgin olive oil.

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