Simon Rimmer served up a delicious lemon and mango posset for Father’s Day on Sunday Brunch.

The ingredients are: 600ml double cream, 100ml mango puree, juice and zest 3 lemons and 150g sugar.

for the biscuits: 250g butter, 110g sugar, 200g flour, 60g corn flour, 100g polenta, Zest 2 oranges and 1 tablespoon orange blossom water.

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.