Simon Rimmer served up spring lamb rump with pickled vegetables for Easter on Sunday Brunch.

The ingredients for the pickle: 250ml chicken stock, 200ml white wine, 50ml white wine vinegar, 50ml olive oil, juice and zest 1 lemon, 1 bay leaf, 1 tsp each of fennel seeds, coriander seeds, black peppercorns, salt, parsley stalks, 4 x 175g lamb rump parve, oil and butter to fry.

For the veg: 150g each of baby carrots, long radish, baby leeks, green beans.

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