Simon Rimmer served up a delicious raspberry meringue pie with lemon curd and cream on Sunday Brunch.

The ingredients are: 400g shortcrust pastry (blind baked in a 23cm tin), 300g raspberries, 5ml rose water, zest and juice 2 lemons, 30g sugar, 75g butter, approx. 25g cornflour mixed with water to form a paste, 50g lemon curd, 4 egg whites and 200g sugar.

To serve: pouring cream and more raspberries.

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