Simon Rimmer served up a tasty Chicken and Peppered Salami Stew on Sunday Brunch.

The ingredients are: 12 x chicken thighs, skin and bone in, 150g peppered salami, cut into strips, 1 sliced onion, 3 cloves garlic, 250ml white wine, 1 bay leaf, 1 tin chopped tomatoes, 250g cherry tomatoes, 150g green, pitted olives, 1 tablespoon fresh oregano (dried also fine) and 1 teaspoon sugar.

Serve with wholegrain 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.