Simon Rimmer served up a tasty pea and spinach frittata served with watercress on Sunday Brunch.

The ingredients are: 6 eggs, beaten, 125ml cream, Salt and pepper, 25g chopped dill, 3 onions, sliced, 1 clove of garlic, crushed, 200g shredded spinach, 75g blanched fresh peas, 30g oil and 30g butter to fry.

For the Chutney: 2 diced onions, 8 chopped peaches, 1 chopped birds eye chilli, 175g demarera sugar and 150ml cider vinegar.