Simon Rimmer served up tasty hasselback aubergines with olives, tomatoes and nuts on Sunday Brunch.

Thew ingredients: 3 x aubergines, cut in half lengthways, 200ml olive oil, Salt and pepper, 3 sliced beef tomatoes and 4 cloves sliced garlic.

Fore the topping: 200g toasted hazelnuts, 50g toasted pine nuts, 1 Tsp chilli flakes, 16 sun dried toms, 100g basil, 150ml x virgin olive oil, 2tsp sherry vinegar and 12 pitted green olives.

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.