Simon Rimmer make a delicios blue cheese tart served with finely diced celery, pecan, spring onions, dressed with vinaigrette and tossed with rocket on Sunday Brunch.

The ingredients for the pastry: 225g flour, 100g butter, 25g sugar and 1 egg.

For the filling: 200g grated mozzarella, 100g finely crumbled Cashel Blue, 4 tbs cream, 12 sun blush tomatoes, chopped, Half red onion, finely diced and 12 basil leaves.