Simon Rimmer serves up salmon chicken and Bacon Tart quiche Lorraine served with a watercress salad on Daily Brunch that is a great way to use up leftover ingredients.

Simon’s ingredients are: 225g shortcrust pastry, 4 egg, 1 beaten to egg wash the tart case and 3 beaten for the filling, 100g poached chicken , shredded, 75g smoked bacon lardons, cooked, 100g poached salmon, flaked, 200ml crème friache, 1 lemon, zest of, 100g new potatoes, cooked and cubed, 125g parmesan, finely grated and 1 pack watercress, to serve.