Simon Rimmer served up a tasty venison hot pot with pickled red cabbage on Sunday Brunch.

The ingredients are: 1kg venison shoulder, large chunks, 2 sliced onion, 4 sliced carrots, 2 bay, Few sprigs thyme, 25g flour, 50ml Worcestershire sauce, 500ml beef stock, 1kg spuds, peeled and sliced across and 100g butter, melted.

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.