Simon Rimmer served up a tasty butternut squash, sage and onion Wellington for the festive season on Sunday Brunch.

The ingredients are: 1 butternut squash chopped into chunks, 100g honey, 2 onions, sliced, 1 clove of crushed garlic, 150g roasted hazelnuts, 1 tbsp sage, 1 tbsp thyme, 50ml port, 50g butter, 75g breadcrumbs, 250g grated mozzarella, 2 packets of ready rolled puff pastry, 1 pack of crepe pancakes, sesame seeds and eggs to make an egg wash.

For the Sauce: a sliced onion, 2 cloves garlic, 200ml port, bottle of red wine, 200ml veg stock, fresh thyme, 75g redcurrant jelly and 50g cold 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.