Simon Rimmer served up a tasty potato and taleggio cheese risotto on Sunday Brunch.

Ingredients for the risotto are: 1 onion, finely sliced, 1 clove crushed garlic, Oil and butter to fry, 250g Arborio rice, A glug white wine, 800ml vegetable stock, warm in a pan, 50g chopped parsley, 30g butter and 150g taleggio cheese.

For the spuds: 200g diced, blanched potato, 50g butter, 10g smoked salt and Juice half lemon.