Simon Rimmer served up tasty potato and celeriac with cheddar cheese and walnut pesto on Sunday Brunch.
The ingredients are: 1 baking potato, peeled and coarsely grated, Half head celeriac, peeled and coarsely grated, 2 apples, peeled and coarsely grated, 250g Gruyere cheese grated, (all coarsely grated)
Salt & pepper, 6x fried eggs.
For the pesto : 200g toasted walnuts, Bunch basil, 2 cloves garlic, Zest and juice of 1 lemon, 100g parmesan and Approx 250ml extra virgin olive oil.
To serve: Garnish with pine nuts and lemon zest.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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