Simon Rimmer served up a tasty big big in a duvet (pork tenderloin with bacon and vegetables) on Sunday Brunch.

The ingredients are: 600g pork tenderloin, trimmed each end, Approximately 20 slices smoked streaky bacon, 2 tbsp English mustard, 50ml honey, 500g cooked blanched cubed spuds, Few sprigs thyme, Zest 1 orange, 100g butter, Salt and pepper.

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.