Simon Rimmer served up tasty Arancini Balls with Creamy Tapenade on Sunday Brunch.

The ingredients are: 450g arborio rice, 900ml veg stock, warm, 50g butter, splash of white wine, salt and pepper, 100g chopped semi-dried tomatoes, 5 spring onions, finely chopped, 1 egg, beaten, flour for rolling and 200g buffalo mozzarella.

For the tapenade: 100g pitted black olives, 100g chopped sun blush tomatoes, 2 cloves garlic, zest n juice 1 lemon, tbs chopped parsley and 100g mayonnaise.

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