Simon Rimmer served up a delicious lemon and blueberry Swiss roll on Sunday Brunch.

The ingredients are: 4 eggs, 100g golden castor sugar, 100g self-raising flour and Icing sugar to dust.

For the filling: 150g lemon curd, 100g blueberries, 300ml whipped cream and Zest 1 lemon.

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.