Simon Rimmer served up a tasty ham hock with lentils and clams on Sunday Brunch.

The ingredients are: 1 x 1.5-2kg ham hock, 12 white peppercorns, 1 Tsp coriander seeds, 1 Tsp salt, 330ml bottle pale ale/IPA, 700ml water, Peel of and orange, 2 bay leaves, 1 chopped onion, 400g cooked puy lentils, 400g cooked clams, 1 diced onion, 2 cloves crushed garlic, Zest n juice 1 lemon, 30g chopped parsley, 20 halved cherry toms, 1 Tbsp Dijon, 200ml beer and a tbsp honey.

Serve with sour cream.

See 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.