Simon Rimmer served up a tasty Ham Hock And Cheddar Pie for father’s Day on Sunday Brunch.

The ingredients are: 500g shredded cooked ham hock, 1 diced onion, Clove garlic, 2 tablespoon picked thyme, 350ml full fat milk, 500ml chicken stock, 1 tablespoon Dijon mustard, Juice 1 lemon, 225g grated strong cheddar, 50g grated parmesan, 1 tablespoon chopped parsley, 1 tablespoon capers, 1 tablespoon chopped gherkins, 125g butter, 150g flour, About 500g rolled short crust pastry and Extra 50g grated cheddar.

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.