Simon Rimmer served up A tasty Confit Leek Carbonara with Basil and Tomatoes on Sunday Brunch.

The ingredients are: 3 large leeks, cut in half, lengthways, 3 cloves garlic, Approximately 300ml olive oil, 2 teaspoons salt, Peel of half a lemon, 200g thick pancetta lardons, 250g aged Parmesan, 4 eggs, beaten and 50ml crème fraiche.

Serve with basil and chopped blush tomatoes.

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.