Simon Rimmer served up tasty crispy chicken with garam masala potatoes on Sunday Brunch.

The ingredients are: 1 cooked chicken, shredded when hot, then cooled, 100g of flour, 30g of corn flour 2 tsp chilli flakes, salt and pepper.

For the roast potatoes: 700g of new potatoes, 100ml of oil, salt and pepper, 30g garam masala, 4 cloves of sliced garlic and zest of 1 lime.

For the potato dressing: 200g Greek yoghurt, 100ml mango puree (tinned) (or 1 blended mango), Juice of the lime and 25g of mint.

To finish the potatoes: 1 tin of washed chickpeas, 6 chopped spring onions, handful of chopped mint and coriander.

To serve: sesame seeds sprinkled on top.

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.