Simon Rimmer served up delicious dates and apricots filo rolls on today’s episode of Sunday Brunch.

The ingredients are: 1 tsp cinnamon, 1tbs rose water, 125ml maple and approx. 50ml water, 200g chopped Medjool dates, 100g chopped dried apricots, 50g chopped dried figs and 150g crushed pistachios, 6 pieces of filo, 100ml melted vegan butter spread and 1 tbsp poppy seeds.

To serve: vegan coconut yoghurt.

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.