Simon Rimmer served up a tasty spicy chicken with Boston baked beans dish on Sunday Brunch.

The ingredients are: 800g thick cut pancetta, cut into 30mm squares, 4 x chicken breast, batonned out to about 2mm thick, 5g each of sea salt, smoked paprika, fennel seeds, chili flakes, lemon zest, 150g butter and ½ lemon.

For the beans Beans: 3 onions – quartered, 400g tinned haricot beans, 400g tinned butter beans, 6 cloves, 75g muscovado sugar, 50g pomegranate molasses, 50g ketchup, 1 tbs Dijon mustard, clove garlic, sliced, 25ml sherry vinegar, 400ml chicken stock and 1 tbs chopped parsley.