Simon Rimmer served up tasty Pickled Pea and Potato with Candied Walnuts on Sunday Brunch.

The ingredients are: 225g marrowfat peas (tin or frozen, but not mushy), 100ml white wine vinegar, 100ml water, 200g sugar, tsp chilli flkes, 10g salt, 350g cooked new potatoes, 3 chopped sping onions, 200g walnuts, 100g icing sugar, 100ml olive oil, 1 tbs grain mustard, 100g frieze/ curly endive, 1 tsp black onion seeds and Garnish with mint.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.