Simon Rimmer served up a tasty barley risotto with pickled mushrooms on Sunday Brunch.

The ingredients are: 250g sliced shitake mushrooms, 1 very finely diced shallot, 75ml white wine vinegar, 75ml water, 1 tablespoon salt, 1 teaspoon Dijon mustard, 50ml extra virgin olive oil, 1 tablespoon chopped dill, 400g cooked barley (warm), 1 tablespoon white miso, 75g vegan butter, 50g peas and 1 tablespoon chopped parsley.

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.