Simon Rimmer served up a tasty hasselback potato bake with toasted walnuts, blue cheese and pomegranate for the festive season on Sunday Brunch.

The ingredients are: 1 kg salad spuds, 4 cloves sliced garlic, 1 tablespoon smoked paprika, 1 tablespoon salt, 125ml oil, 200g toasted walnuts, 1 caramelised onion, 250g Beenleigh blue cheese, crumbled, 100g dried cranberries, 1 tablespoon pomegranate seeds and Sprigs picked thyme.

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.