Simon Rimmer served up a tasty pork and chestnuts stir fry with rice on Sunday Brunch.

The ingredients are: 10 dried shitakes, 700g pork fillet, cut into medallions, 3 tbs light soy, 12 vac packed chestnuts, 3 spring onions, chopped, 3 cloves sliced garlic, 3 tbs dry sherry, 1 tbs dark soy, 1 tbs sugar, 1 star anise, Stick cinnamon and 1 tsp sesame oil.

Sticky rice, sliced chili and coriander 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.