Simon Rimmer served up tasty Chick Pea and Potato Scones with Spicy Eggs on Sunday Brunch.

The ingredients for the scones are: 250g rinsed tinned chickpeas, lightly crushed, 1 caramelised onion, 400g mash potato, 100g flour, 2 egg yolks, 1 tbsp sumac, 1 tbsp cumin, 2 egg whites and 125g butter.

For the spicy eggs: 4 slightly soft boiled eggs, 12 blush tomatoes, 6 tomatoes, 3 spring onions, 1 tbsp sherry vinegar, lots of fresh parsley, 1 tsp smoked paprika, 1 tsp chilli flakes and 75ml extra virgin olive oil.

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.