Simon Rimmer served up a tasty Asparagus with Tomato and Gruyere Loaf on Sunday Brunch.

The ingredients are: 100ml olive oil, 250g asparagus, chopped, 200g self raising flour, 3 eggs, 100ml milk, 150g chopped sun dried toms, 125g grated gruyere, 25g pine nuts, 25g chopped tarragon, 250g butter, 25ml cream, zest 1 lime and tsp cracked black pepper.

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.