Simon Rimmer served up tasty beer marinated pork neck on Sunday Brunch.

The ingredients are: 4 x 175g pork neck fillet, 1 red onion,sliced, 2 sticks celery, chopped, 2 chopped carrots, 3 sprigs chopped rosemary, about 50g green beans, chopped, tin washed butterbeans and 25g cold butter.

For the marinade: 50g wholegrain mustard, clove garlic, 1 bay and 330ml bottle ale.