Simon Rimmer served up tasty sichuanese aubergine with watercress and pickled ginger on Sunday Brunch.

The ingredients are: 1kg aubergines, cut into chunks, 2 tbs sichuan peppercorns, crushed, 2 tbs sea salt and Oil for coating.

For the sauce: 100g chilli bean paste, 100g black bean sauce, 6 dried chillies, chopped, 100ml rice vinegar, 100ml sherry, 200ml veg stock and 20g sugar.

To serve: Watercress, sesame seeds and pickled ginger.

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