Simon Rimmer served up tasty Lamb And Beans for Easter on Sunday Brunch.

The ingredients are: 2.5kg lamb leg, Tin butter beans, drained, 1 sliced onion, 3 cloves sliced garlic, 4 sprigs rosemary, 50g butter, 2 sliced leeks, few sprigs thyme, 150ml white wine, 500ml lamb stock and 15g smoked paprika.

For the salsa verde: bunch flat leaf parsley, handful mint, tbs tarragon, 15g capers, 15g anchovies, 15g Dijon mustard and lots of olive oil.

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