Simon Rimmer served up a tasty chorizo mac and cheese on Sunday Brunch.

The ingredients are: 750ml – 1 Litre whole milk, 40g butter, 50g plain flour, clove crushed garlic, 1 tsp English mustard, 1 tsp cayenne, 1 tsp smoked paprika, 150g grated mature Montgomery cheddar, 200g grated parmesan, 500g cooked macaroni, handful chopped parsley and 150g chorizo, cubed.

For the topping: 125g breadcrumbs, 100g butter and 80g grated parmesan.

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.