Simon Rimmer served up a tasty mushroom shawarma with cucumber salad and flatbread on Sunday Brunch.

The ingredients are: 1kg shredded oyster mushrooms, 1 onion, sliced, 3 of cloves garlic, sliced, 50g ras al hanout paste (or harissa), 30ml red wine vinegar, 100ml veg stock, tbsp smoked paprika, tbsp sumac, tsp cinnamon and tbsp sea salt.

For the cucumber salad: 1 cucumber, peeled, deseeded and cut into thick half moons, 2tsp chilli flakes, tbs sea salt and Juice and zest of 1 lemon.

For the sauce: 100ml Greek yoghurt, 100ml tahini and half head roasted garlic.

For the bread: 375g flour, 375g yoghurt, Heaped tsp baking powder, Clove crushed garlic, 2tsp chilli flakes, Few chopped chives, chopped tomatoes, pickled chillies, shredded lettuce and Sumac to serve.

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.