Simon Rimmer and Natasha Corrett serves up a tasty vegetarian dish of cauliflower and coconut tart on Sunday Brunch.

The ingredients: 2 eggs, 160ml coconut cream, ¼ tsp Himilayan pink salt, 30g Kale, Juice of ½ lemon and ½ courgette, sliced into ribbons.

For the tart case: 300g cauliflower florets, 75g ground almonds, 3 gratings of nutmeg, Finely grated zest of ½ lemon, Pinch of Himalayan pink salt and 1 egg.