Simon Rimmer served up tasty Griddled Lamb Chops With Peas and Aubergine Puree on Sunday Brunch.

The ingredients are: 12 x thick cut lamb loin chops, 200ml olive oil, Zest 1 lemon, 2 cloves crushed garlic, Few sprigs finely chopped rosemary, Salt and pepper, 3 aubergines, 2tbsp olive oil, 25g butter, 25g flour, 400ml milk, Half teaspoon nutmeg, 75g crumbled feta and Juice of half a lemon.

Serve with peas.

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.