Simon Rimmer served up a tasty lamb and yoghurt soup on Sunday Brunch.

The ingredients are: 1kg lamb shoulder on the bone, 2 carrots, chopped, 3 spuds, chopped not peeled, 1 cinnamon stick, 2 cloves garlic, approx. 1.5ltr lamb or chicken stock (fresh preferably), 50g flour, 5g chilli flakes, 10g smoked paprika, 75g Greek yoghurt, 1 egg yolk and juice and zest 1 lemon.

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.