Simon Rimmer served up tasty pesto rolls with pecorino cheese and crispy bacon on Sunday Brunch.

The ingredients for the pesto are: A bunch of basil leaves, 1 tablespoon pine nuts, 125g pecorino – grated, 175ml extra virgin olive oil and Clove garlic.

For the dough : 200ml warm water, 7g dried yeast, 2 teaspoon fine sea salt, 1 egg, 50g honey, 60ml extra virgin olive oil, 500g flour and 25g grated pecorino.

Serve with crispy bacon.

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.