Simon Rimmer served up a delicious pecan and olive oil ice cream on Sunday Brunch.

The ingredients are: 400g tin of condensed milk, 2 teaspoons of vanilla extract, 400ml of whipped cream, 75ml of extra olive oil, 1 teaspoon of sea salt, 200g of pecan nuts and 200ml of maple syrup.

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.