Simon Rimmer served up pumpkin and pork pate on today’s episode of Sunday Brunch.

The ingredients are: 1.5kg peeled pumpkin, cut into large chunks, 2 diced onions, 1 bulb garlic, cut in half across the head, 300g jarred Iberico pork fat, 10g smoked paprika, 15g dried oregano, 1 tsp ground cloves and 5g chilli flakes.

To serve: Griddled bread and chutney.

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.