Simon Rimmer served up a tasty chicken tinola stew with spinach, bok choy and butternut squash on Sunday Brunch.

The ingredients are: 1kg chicken thighs, bone in and skin on, 1 diced onion, 3 cloves garlic, 50mm pice ginger, grated, 1 tablespoon fish sauce, 400ml chicken stock, Half butternut squah, cut into chucks, no need to peel, Head bok choy, chopped and Handful spinach, chopped.

Serve with long grain rice.

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.