Simon Rimmer served up a delicious Spanish Baked Cheesecake and Nectarines with goat’s cheese and brandy on Sunday Brunch.

The ingredients are: 500ml cream, 150g sugar, 300g cream cheese (full fat), 5 eggs, 180g soft goats cheese, 125g thick yoghurt, Zest and juice 1 lemon, 50ml brandy, 6 nectarines, cut into pieces, 150g brown sugar, 50ml brandy, Tsp orange blossom water and 30g butter.

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.