Simon Rimmer served up delicious black pepper biscuits with strawberries and lemon ricotta on Sunday Brunch.

The ingredients for the biscuits are: 250g butter, 110g sugar plus extra for dipping, 200g flour, 60g cornflour, 100g polenta, half tsp cracked black pepper and 1 tbs orange blossom water.

For the strawberries: 450g strawberries, 1 Tbs orange blossom water, 1 Tbs limoncello and 50g sifted icing sugar.

For the lemon ricotta: 250g ricotta, 75ml lightly whipped cream, 2 tbs icing sugar, 50ml limoncello, Tsp vanilla paste and fine zest 1 lemon.

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.