Simon Rimmer and Sophie Ellis-Bextor served up tasty ham hock and Gruyere cheese potato bake on Sunday Brunch.

The ingredients are: 1kg new spuds, 10g sea salt, 250g melted butter, 3 cloves crushed garlic, few sprigs thyme, 25g Dijon mustard, 175g shredded chunks, cooked ham hock (big shred, not tiny), 100g gruyere, grated, 70g strong cheddar grated, 50g finely grated parmesan, 150g sour cream, 30g snipped chives, 50ml extra virgin olive oil and black pepper.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.