Simon Rimmer served up tasty mushroom and anchovy toast with hazelnuts on Sunday Brunch.

The ingredients are: 4 slices wholemeal sour dough, Oil to griddle, 1 very thinly sliced onion, 3 cloves sliced garlic, 500g sliced chestnut mushrooms, 6 salted anchovy fillets, Zest 1 lemon, 150g butter and 1 tablespoon chopped parsley.

Top with toasted chopped hazelnuts.

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.