Simon Rimmer served up creamy mustard chicken with peas, vermouth and flaked almonds on Sunday Brunch.

The ingredients are: 8 chicken thighs, skin on but deboned, 1 leek, very thinly sliced, 2 cloves sliced garlic, 150ml vermouth, 50g Dijon mustard, 250ml chicken stock, 100ml cream, 2-3 sprigs of thyme and tarragon, 100g peas, 400g (cooked weight) long grain rice, 100ml butter and 100g toasted flaked almonds.

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.