Simon Rimmer served up tasty Courgette and Ricotta Fritters with cashew and almond nuts salsa on Sunday Brunch.

The ingredients are: 400g courgettes, 300g drained ricotta, 1 teaspoon cumin, Handful chopped mint leaves, 1 tablespoon smoked harissa paste, 125g gram flour, 30g finely grated parmesan, Zest 1 lemon and Oil to deep fry.

For the nut salsa: 1 finely chopped onion, 2 cloves garlic, 100g butter, 50ml white wine vinegar, 100g toasted cashew nuts, 100g smoked almonds, 2 teaspoon ancho chilli flakes and 1 teaspoon crushed fennel seeds.

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.