Simon Rimmer serves up chicken with basmati rice, Yoghurt and walnut sauce on Sunday Brunch.

The ingredients are: 1 kg chicken thighs, skin on and on the bone, 250g walnuts, 1 clove garlic, approximately 1ltr chicken stock, 100ml pomegranate molasses, 1 tbsp tomato puree, 1 cinnamon stick and 30ml honey.

For the yoghurt: 300ml Greek yoghurt, 30g mint, chopped, juice and zest 1 lemon and (water to thin it down).

To garnish: pomegranate seeds.

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