Simon Rimmer served tasty chilli mushrooms on wholemeal sourdough toast on Sunday Brunch.

The ingredients are: 12 large field mushrooms, 3 sliced cloves garlic, 100ml olive oil, 75g butter and 4 thick slices toasted whole meal sourdough.

For the chilli paste: 6 long red chillies, 1 stalk of chopped lemon grass, 1 tsp turmeric, 1 chopped shallot, 2 tsp dry fried coriander seeds, crushed, 100ml olive oil and 1 tsp smoked paprika.

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