Simon Rimmer served up a tasty rafanata with potatoes, eggs and a warm tomato salad on Sunday Brunch.

The ingredients are: 350g cooked, crushed new potatoes, 8 eggs, 100g grated pecorino, 40g fresh grated horseradish, 25g snipped chives and olive oil for frying.

For the salad: 1 large chopped beef tomato, 1 clove grated garlic, 75ml extra virgin olive oil, salt, pepper, the zest of 1 lemon and half of its juice.

See more Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.