Simon Rimmer served up a tasty Williamsburgh Hipster chicken with sweet potato salad on Sunday Brunch.

The ingridents for the marinade are: 60g mint, 60g oregano, 60g parsley, 60g coriander, clove garlic, 60ml lemon juice, 150ml olive oil, 175ml white wine, 3g ground cumin, 5g sea salt, 3g cracked black and 4 x chicken supremes – batoned flat the seasoned.

For the salad: 4 x sweet potatoes – cut into chunks – unpeeled (approx. 600g), 1 red onion, cut into half moons and 5g chilli flakes.

For the dressing: 1 clove of garlic, 60g mayo, 40g sour cream, 1 tbs English mustard, 30ml red wine vinegar, 150g black beans and 100g blanched kale.