Simon Rimmer served up a tasty Peruvian Roast Chicken With Green Mayo on Sunday Brunch.

The ingredients 1 x 3lb chicken – spatchcocked.

For the rub: 3 cloves garlic, tbs ground cumin, tbs olive oil, tbs paprika, tsp dried oregano, tbs salt, tsp black pepper (5g) and juice and zest 2 lemons.

For the mayo: Bunch coriander, chopped, 1 green chilli, clove garlic, juice and zest 2 limes and 125g mayo.

For the salad: 250g cooked baby new spuds, cold, 1 chopped avocado, handful rocket, 3 finely sliced spring onions, 1 half mooned cucumber and dress with extra virgin olive oil and lemon and salt.

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