Simon Rimmer cooks harrisa spicy lamb chops with chickpeas on Sunday Brunch.

Simon says: “These spicy lamb chops sit on a fresh salad of chickpea fritters, feta and olives.”

The ingredients are: 6 x double rib lamb chops, French trimmed, 2 tbsp hot harrisa, 2 tbsp butter, 2 sprigs thyme and 1 tsp fine sea salt.

For the salad: 2 x 400g cans chickpeas, 150ml yoghurt, 100g plain flour, 200g polenta, Oil, for deep-frying, 200g feta, cubed, 100g kalamata olives, 150g sun-blush tomatoes, Zest and juice of 1 lemon, 100ml extra virgin olive oil, 100g mint and 100g parsley.