Simon Rimmer served up a tasty lemon posset with lavender shortbread on Sunday Brunch.

The ingredients are: 600ml double cream, Juice and zest 3 lemons, 100g caster sugar and 1 tablespoon honey.

For the shortbread: 200g butter, softened, 300g sifted flour, 100g sugar and 2 teaspoons dried, crushed culinary lavender buds.

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.