Simon Rimmer served up tasty beef arancini with sherry and Arborio rice on Sunday Brunch.

The ingredients are: 450g Arborio rice, 900ml vegetable stock – warm, 50g butter, A splash white wine, Salt and pepper, 100g finely grated parmesan, 1 beaten egg, Flour for rolling, 200g brioche breadcrumbs, 1 beef cheek, sinew removed, 1 finely chopped onion, 2 cloves garlic, Thyme, Bay leaves, 200ml sherry and 1.5 litres beef stock.

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.