Simon Rimmer served up a tasty walnut and blue cheese salad on Sunday Brunch.

For the ingredients are: 200g walnuts, toasted at 170c for 20 minutes until nicely coloured, 4 sticks celery, 1 shallot, finely sliced, 175g Roquefort, 24 green seedless grapes, halved lengthways and 2 slices dark rye, toasted and chopped.

For the dressing: 200ml buttermilk, 75g mayo, Juice 1 lemon, 20ml white wine vinegar, 1 clove crushed garlic, 1 teaspoon each of, Chopped chives, Chopped tarragon, Chopped parsley and Chopped dill.

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.