Simon Rimmer served up a delicious Summer Fruit Mille Feuille on Sunday Brunch.

The ingredients are: 3 pieces of puff pastry, rolled then cut to 300mm x 100mm rectangles, 2 beaten eggs and Icing sugar, to dust.

For the custard: 5 egg yolks, 100g sugar, 30g plain flour, 300ml of coconut milk, 1 vanilla pod and 200ml whipped double cream.

200g assorted summer berries.

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.