Simon Rimmer served up tasty honey glazed lamb shoulder with mint sauce on Sunday Brunch.

The ingredients are: 2kg butterflied lamb shoulder, 400g baby carrots, 500g new spuds, 8 spring onions, 250ml strong chicken stock (or lamb stock) and 3 cloves garlic, 1 cinnamon stick, few sprigs rosemary.

For the spice rub: 50g honey, 2tsp crushed fennel seeds, 1 tsp ground cumin and 1 tsp chilli flakes.

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