Dermot O’Leary joins Simon Rimmer in the kitchen to make a delicious lemon ricotta fritters with lemon curd and raspberries on Sunday Brunch.

The ingredients for the fritters: 4 eggs, 50g sugar, 500g ricotta, Zest 1 lemon, 125g flour, 1 tbs baking powder and Sugar to roll in.

For the curd: Juice and zest 4 lemons, 350g sugar, 6 whole eggs, 9 egg yolks and 300g softened butter.