Simon Rimmer served up tasty pickled stuffed aubergine on Sunday Brunch.

The ingredients are: 3 x aubergines, oil to season, pickle liquor– 200ml cider vinegar, 200ml water, 1 cinnamon stick, 1 tbs mustard seeds, 1 tsp turmeric, 1 tsp curry powder, 1 tsp chilli flakes, 300g sugar and 1 tbs tamarin sauce.

For the filling: 15 padron peppers, 1 sliced red onion, 1 cucumber, half moons and 12 cherry toms, halved.

For the topping: 100g coconut shavings, toasted.

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