Simon Rimmer served up lamb meatballs with pea tabbouleh on Sunday Brunch. The ingredients for the meatballs: 450g minced lamb, Half finely grated
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Simon Rimmer served up spring lamb rump with pickled vegetables for Easter on Sunday Brunch. The ingredients for the pickle: 250ml chicken stock,
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Simon Rimmer serves up courgette pancakes with tomato and avocado salsa on Sunday Brunch. The ingredients for the pancakes: 2 finely grated courgettes,
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