Simon Rimmer served up tasty loaded potato roasties with curry sauce and stuffed balls on Sunday Brunch.

The ingredients are: 1kg of maris piper potatoes, 125g of duck fat, lard or olive oil for veggies, 2 teaspoons of flour and Sea salt.

For the sauce: 20ml of vegetable oil, 1 x diced onion, 1 x clove chopped garlic, 2 x chopped carrots, 20g flour, 25g curry powder, 750ml veg stock, 15g honey, 15ml soy, 1 bay leaf, 5g garam masala, 1 teaspoon of cornflour mixed with 50ml water and 225g packet of sage and onion stuffing mix – prepared as per packet instructions.

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.