Simon Rimmer served up tasty stuffed portobello mushrooms with toasted hazelnuts and slaw on Sunday Brunch.

The ingredients are: 500g cashews soaked in water overnight, 125g nutritional yeast, 1 litre oat milk, 8 cloves of garlic, Juice 2 lemons and 200g applewood, smoked vegan cheese.

For the topping : 150g toasted hazelnuts, Handful of thyme leaves, 200g breadcrumbs (not panko), 150g vegan solid flora and 15 portobello mushrooms.

For the slaw : head of grated celeriac, 6 grated carrots, 2 finely sliced red onions and 4 very thinly sliced red peppers.

For the dressing: 500ml olive oil, 75g Dijon mustard, Juice and zest 3 lemons, Chopped tarragon, parsley, and mint.

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.