Simon Rimmer served up a tasty Artichoke and Spinach Dip with Feta Flatbread on Sunday Brunch.

The ingredients are: 150g spinach, 25g butter, 1 teaspoon cinnamon, 200g finely grated parmesan, 1 can tinned artichokes, drained and rinsed, 75ml sour cream, 100g cream cheese, 50g salad cream and 1 cloves garlic.

For the flatbread: 2 teaspoons toasted caraway seeds, 150ml water, 250g yoghurt, 10g dried yeast, 100g crumbled feta, 50g finely chopped sun blush tomatoes, Salt, 40ml oil + extra oil for griddle and 550g strong plain flour.

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.