Simon Rimmer served up Mofongo – a Puerto Rican pork and plantain ball – on Sunday Brunch.

The ingredients are: 4 green plantains, cut into 25mm thick slices, oil to fry, 6 cloves garlic, 30ml olive oil, 400g crispy pork rind (posh pork scratchings) and 90g cooked smoked bacon lardons.

For the blue cheese dip sauce: 100ml sour cream, 100g crumbled Roquefort, 50g mayonnaise, 50g buttermilk and juice half lemon.

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.