Simon Rimmer served up tasty Szechuan Pork Skewers with yoghurt on Sunday Brunch.

The ingredients are: 600g ground pork, 1 shallot, grated, 1 clove garlic, grated, 25mm piece ginger, grated, salt & pepper, half tsp chilli flakes, half tsp crushed Szechuan peppercorns and 30ml sherry.

For the yoghurt: 200g Greek yoghurt, juice 2 limes, 50g finely chopped mint, serve with flatbread and salad, sriracha sauce and more herbs.

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.