Simon Rimmer served up tasty Charred Corn Dip with Flat Breads on Sunday Brunch.

The ingredients for the dip: 400g of corn, 400g butterbeans, the juice and zest of 1 lime, 1 tsp smoked chilli paste, 100ml olive oil and 100ml sour cream.

For the topping: 2 charred red peppers, peeled and deseeded, 1 tbsp capers and 100ml chilli oil.

For the flatbread: 375g of self-raising flour, 375g yoghurt, 1 tsp salt and 50g nigella seeds.

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