Simon Rimmer served up a tasty buttery lemon chicken with burnt sweet potatoes on Sunday Brunch.

The ingredients are: 2 x sweet potatoes, cut into rounds about 20-25mm thick, 75ml vegetable oil, salt and pepper, 1tbsp dried oregano, 2x skinless chicken breast, approx. 300ml hot water, 2x chicken stock pots, and 60g butter, zest and juice of 1 lemon and a few oregano leaves.

To serve: greens and Greek 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.