Simon Rimmer served up spiced chicken with black pepper vinegar slaw on Sunday Brunch.

The ingredients are: 4 chicken breasts, skin on and bone in.

For the spices: 25g chilli powder, 15g ground cumin, 15g ground coriander, 10g ground ginger, 15g soft dark brown sugar, 15g garlic powder, 5g all spice, 5g ground cinnamon, 5g ground cloves, 15g salt, 10g cracked black pepper, 5g cayenne and about 100ml veg oil.

For the slaw: half head shredded red cabbage, 12 chopped spring onions, half head shredded fennel, 10g poppy seeds, handful roughly chopped coriander and mint.

For the black pepper sauce: 100ml rice vinegar, 200ml olive oil, 75g Dijon, 50g honey, 10g salt, 10g cracked black pepper and serve with warm new potatoes.