Simon Rimmer served up a tasty Sri Lankan cashew curry with peas and rice on Sunday Brunch.

The ingredients are: 4 tbsp coriander seeds, 3 tbsp cumin seeds, 2 tbsp black peppercorns, 1 tbsp black mustard seeds, 2 tbsp raw basmati rice, 3 tsp cloves, 2 tsp green cardamom, 1 tsp fennel seeds, 1 finely diced onion, 50mm piece of ginger and 1 clove of crushed garlic, 1 tbsp of coconut oil, 2 tbsp curry powder, 12 curry leaves, 1 tin of coconut milk, 250ml of vegetable stock, 250g of cashews and 100g of peas.

To serve: plain rice and lime.

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.