Simon Rimmer served up tasty vegan fiery pumpkin pancakes on Sunday Brunch.

The ingredients are: 450g peeled pumpkin, cut into julienne, 3 spring onions very finely chopped, 30g sugar, 5g salt, 1 birds eye chilli chopped, approx. 65g flour, 10g cornflour, handful chopped mint and oil to fry.

For the dipping sauce: 50ml soy, 30ml rice vinegar, 1 birds eye chilli, finely chopped and 1 tsp sesame seeds.

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