Simon Rimmer served up a tasty spiced aubergine with honey roasted cashews with rice on Sunday Brunch.

The ingredients are: 1 finely diced red onion, 3 cloves garlic, chopped, 2 sticks celery, finely chopped, 1 tablespoon tomato puree, 1 tin of chopped tomatoes, 150ml strong vegetable stock, 1 heaped teaspoon each of ground cumin, ground coriander, smoked paprika, cinnamon, ground ginger, 1 finely chopped red chilli, Handful spinach, 2 aubergines, cut into chunks, 150g cashews, 75ml oil, 1 teaspoon sea salt, Approximately 50g honey and 1 teaspoon chilli flakes.

Serve with brown rice.

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.