Simon Rimmer served up a tasty Gooseberry and Elderflower Pie on Sunday Brunch.

The ingredients for the pastry are: 250g flour, 120g butter, 50g icing sugar, 1egg yolk and A little milk to bind.

For the filling: 1.5kg gooseberries, topped and tailed, 500g apples, peeled and chopped, 250g golden caster sugar, 1 teaspoon vanilla, 75ml elderflower cordial (neat) and 2 tbsp of corn flower mixed with a little water.

For the egg wash : 1 egg white and 2 tbsp caster sugar (to sprinkle).

Serve with clotted cream.

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.