Simon Rimmer served up a tasty miso glazed halloumi and aubergine bowl on Sunday Brunch.

The ingredients are: 2 aubergines, cut into 30mm thick discs, 75ml oil and tbsp smoked paprika.

For the sauce: 100ml tamarind sauce, 50g white miso, 70g honey, 200ml veg stock, Tsp allepo peppers, 100g blanched kale, stalks removed, 30g miso, mixed with 30ml mirin, 1 packet of halloumi, sliced, 16 radish, sliced, 400g thick Greek yogurt and 75g tahini.

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.