Simon Rimmer served up chicken and ginger hot pot recipe on Sunday Brunch.

The ingredients are: 400g skin on chicken thighs, halved, 100g butter, 250-350ml chicken stock, 75g ginger matchsticks, 3 sliced spring onions, 3 carrots, cut into slices, 150g sliced chestnuts mushrooms, 500g thinly sliced spuds and 125g melted butter.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.