Simon Rimmer served up tasty stuffed chicken thighs with smoky streaky bacon on Sunday Brunch.

The ingredients are: 8 skinless and boneless chicken thighs, 100g brioche breadcrumbs, 50g finely grated parmesan, clove crushed garlic, 50g basil, 20g toasted pine nuts, zest 1 lemon, 2 eggs and 16 x rashers smoky streaky bacon.

The sauce are: 200ml sour cream, 30ml salad cream, 100g Roquefort cheese and juice half lemon.

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