Simon Rimmer served up a tasty chorizo with jamon and beans stew on Sunday Brunch.

The ingredients are: 400g spicy chorizo, cut into 50mm pieces, 200g Serrano ham, 100ml sherry, 1 finely diced shallot, Clove garlic, 75g butter, 4 chopped tomatoes, skinned and deseeded, 1 ltr fresh chicken stock, 150g each of peas, edamame, butter beans, Chopped mint, parsley, tarragon to garnish and Crusty warm bread (baguette) to mop up the sauce.

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.