Simon Rimmer served up a tasty corned beef hash rosti with brown sauce on Sunday Brunch.

The ingredients for the Tomatoes: 6 chopped plum tomatoes, 1 tbsp sugar, 1 tsp chilli flakes, salt, 50ml malt vinegar and 50ml olive oil.

For the potato rosti: 650g waxy potatoes – boiled skin on for exactly 5mins, 75g butter, salt and pepper for seasoning, 1 tbsp of duck fat, 100g grated strong cheddar cheese, 100g corned beef and 3 chopped gherkins.

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.