Simon Rimmer served up a tasty ploughmans pasty with ham hock on Sunday Brunch.

The ingredients for the pastry are: 500g flour, ½ Tsp salt, 125g butter, 125g lard, 90ml water, max and 1 beaten egg yolks.

For the filling : 3 pickled onions, chopped, 100g Branston pickle, 1 medium finely diced potato, 200g crumbled Montgomery cheddar and 200g cooked, shredded ham hock.

Tomato Ketchup 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.