Simon Rimmer served up tasty chicken and avocado arepas with tortilla chips on Sunday Brunch.

The ingredients are: approx. 500g chicken breasts, 2 bay leaves, 6 peppercorns, 5g salt and approx. 400ml chicken stock.

For the rest of the filling: 2 avocados, mashed, 45g mayo, juice 1 lime, half finely diced red pepper, 4 finely chopped spring onions, 12 chopped sliced jalapenos and 20g chopped coriander.

For the arepas: 375g white cornmeal, 500-700ml warm water and 10g salt.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.