Simon Rimmer served up tasty Hazelnut And Mushroom Parcels on Sunday Brunch.

The ingredients for the Parcels are: 4 pieces rolled out puff pastry 150mm squares, egg – beaten, 2 shallots, clove crushed garlic, 200g brown caps, 250g assorted mushrooms, 150g shelled, roasted hazelnuts, 50ml port, 30g piece cold butter, 200g full fat cream cheese, handful sesame seeds, Salt and pepper to taste.

For the Sauce: 2 shallots, clove garlic, 15g fresh thyme, 350ml red wine, 75g red currant jelly, 150ml veg stock, 30g butter, Salt and pepper to taste and a little watercress to garnish.

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