Simon Rimmer served up a tasty Leek And Fennel Frittata with Chutney on Sunday Brunch.

The ingredients are: 90g cold butter, 1 leek, sliced, 1 fennel bulb, sliced, 12 eggs, 60ml cream and 100g very finely grated parmesan.

For the chutney: 1 diced red onion, 10g chilli flakes, tin chopped toms, 150g halved cherry toms, 100g demerara, 75ml red wine vinegar and handful chopped parsley.

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.