Simon Rimmer served up a delicious Ricotta Filo Tart With Candied Pecans on Sunday Brunch.

The ingredients are: 6 sheets filo and 50g butter, melted with 30g honey.

For the filling: 3 gelatin sheets, soaked in cold water, 500g ricotta, 150g honey, tsp vanilla, 100g pecans, 7ml water, pinch sea salt and 25g soft dark brown sugar.

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.