Simon Rimmer served up tasty pork and coconut meatballs on Sunday Brunch.

The ingredients are: 450g minced pork, 1 tbs chopped garlic, 1 finely chopped lemon grass stalk, 1 tbs finely snipped chives, 75g grated block coconut cream, 1 tbs chopped coriander, 2 tbs red curry paste, Juice 1 lime, 15ml fish sauce, 1 egg and 1 tsp chilli flakes.

For the cucumber relish: 60ml rice vinegar, 60ml water, 50g sugar, 1 clove finely sliced garlic, 1 cucumber, halved, seeds removed and sliced into half moons, 4 finely sliced shallots, 15g finely chopped ginger and Vegetable oil and butter to fry.

To serve: 200g cooked fine egg noodles, A bunch watercress, coriander and mint and toasted fresh coconut.