Simon Rimmer served up a tasty vegan potato Madras curry with puri on today’s episode of Sunday Brunch.

The ingredients are: Oil to fry, 1 finely chopped red onion, 1 finely chopped green birds eye chilli, 2 crushed garlic cloves, 25mm grated ginger, 25g madras curry paste, 450g cooked jersey Royals, lightly crushed, 50g peas, 50ml malt vinegar and Toasted desiccated coconut.

For the puri: 250g chapatti flour, 125ml warm water, 40g chopped coriander, 1 tsp salt and Oil to deep fry.