Simon Rimmer served up a tasty Roasted Celeriac With Green Bean Salad on Sunday Brunch.

The ingredients are: 1 celeriac, 200ml maple syrup, 50ml rapeseed oil, Salt and Pepper, 2 bay leaves.

For the salad: 1 tablespoon capers, 50g edamame beans, 50g fine beans, blanched and halved, 50g petit pois, 200g blanched asparagus, 1 tablespoon tarragon, chopped, 1 tablespoon mint, chopped, 1 tablespoon parsley, chopped, 150ml rapeseed oil, Juice and zest 1 lemon, 1 tablespoon white wine vinegar and 1 tablespoon mustard.

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.