Simon Rimmer served up a tasty potato and blue cheese Wellington dish on Sunday Brunch.

The ingredients are: 2 sheets rolled puff pastry and egg wash.

For the wellington stuffing: 400g cubed spuds, 1ltr vegetable stock, 50g peas, 1 caramelised sliced onion, 100g butter, 200g crumbled Blacksticks Blue cheese and 1tbs chopped parsley.

To serve: 100g cooked green beans, 50g chopped sun blush tomatoes, 100g blanched kale, 50g butter, 350ml passata and 1 clove sliced garlic.