Simon Rimmer served up tasty Scrumpets (deep fried lamb belly) with a mint, mayo, mustard and capers sauce on Sunday Brunch.
The ingredients are: 400g boneless lamb breast, excess fat removed, Head garlic, halved, Few sprigs thyme and rosemary, 3tbs flour, 2 beaten eggs, 70g fine breadcrumbs and Oil to deep fry.
For the sauce: 100g mayo, 1 Tbs mint sauce, 1 Tbs English mustard, 1 Tsp chopped capers and 1 Tsp Worcester sauce.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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