Simon Rimmer served up tasty tomahawk lamb chops on Sunday Brunch.

The ingredients are: 3 x tomahawk chops, 50ml olive oil, juice 1 lemon, 5g salt, 30ml olive oil, 7g finely chopped anchovy, juice and zest 1 lemon, 2g chilli flakes, 100g blanched broccoli, 20g butter, 50g spinach,3g salt, 1 x sweet potato (baked skin on), 15g crème fraiche, 5g chopped sun blush, 5g chopped feta and 5g chopped mint.