Simon Rimmer served up a tasty lamb vindaloo Scotch egg with a mango and yoghurt dipping sauce on Sunday Brunch.

The ingredients are: 6 hard boiled eggs – cooked for 6 mins, 500g minced lamb, 2 Tbsp vindaloo paste, 1 tbsp chopped parsley, 1 tbsp finely chopped chives, plenty of salt, zest of 1 lemon, 75g plain flour, 2 eggs, beaten, 75g breadcrumbs, 75g polenta and veg oil to deep fry.

For the dip: 100g mango chutney, 225g natural yoghurt, Juice of 1 lemon and Small bunch of coriander, chopped.

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.