Simon Rimmer served up a tasty confit bean salad with creme fraiche on Sunday Brunch.

The ingredients are: Tin butter beans, drained and rinsed, 1 finely diced red onion, 2 cloves garlic, 1 bay leaf, 6 sprigs thyme, 250ml extra virgin olive oil, Zest 1 lemon, 100g blanched fine beans, 75g edamame beans, 12 choped blush tomatoes, Juice 1 lemon and Handful parsley and lemon balm, chopped.

Garnish with creme fraiche and serve with warm baguette.

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.