Simon Rimmer served up tasty burrata and anchovy toasts with burnt tomato chutney Sunday Brunch.

The ingredients are: 8 x thick slices of baguette, griddled, 4 x 250g burratas, 8 x good quality anchovy fillets, salted, Chutney – 12 x plum tomatoes, halved lenghthways, 50ml olive oil, 1 teaspoon chilli flakes, 2 sliced garlic cloves, 100ml sherry vinegar and 150g soft demarera sugar.

Garnish with good quality extra virgin olive oil and basil leaves.

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.