Simon Rimmer served up cauliflower cheeseburgers with sweet potato chips for a vegetarian treat on Sunday Brunch.

The ingredients are: 300g mashed potato, 150g drained, washed, lightly crushed butter beans, 2 caramelised onions, 450g roasted cauliflower florets, 125g cream cheese, 125g grated strong red Leicester, flour, oil and butter to fry, extra cheese to grill, 6 x seeded burger buns and gem lettuce, tomato, red onion, pickle to garnish.

For the sauce: 150g mayonnaise, juice 1 lime and 100g Dijon mustard.