Simon Rimmer served up a tasty honey yoghurt marinated pork with pickled beetroot and carrot Salad on Sunday Brunch.

The ingredients are: 2 x 225g pork tenderloin fillets and Salt and pepper.

For the marinade: 2g turmeric, clove chopped garlic, 125g yoghurt, 50g honey and Juice half lemon.

For the salad: 200ml water, 200ml white wine vinegar, 150g sugar, 2 very finely sliced chillies, 1 clove sliced garlic, Salt and pepper, 2 candied beets, sliced on mandolin, 1 purple carrot sliced into thin rings and 15g finely snipped chives.