Belfast Telegraph

TV chef duo Simon Rimmer and Tim Lovejoy on their new brunch cookbook

TV chef Simon Rimmer talks recipes and that pulled pork claim with Angelica Guigno and Ella Walker

Brunch brothers: Simon Rimmer and co-presenter Tim Lovejoy
Brunch brothers: Simon Rimmer and co-presenter Tim Lovejoy
Cauliflower biryani salad

By Angelica Guigno and Ella Walker

Television duo Simon Rimmer and Tim Lovejoy, who present Sunday Brunch on Channel 4, have released a new book based on the show.

However, Rimmer (55), is quick to point out that the culinary love, friendship and TV workload between the two might be a 50-50 split, but when it comes to inventing dishes, the bulk of the work falls to him.

"Obviously, in the 100 recipes we have in this book, Tim's written one of them," he says jokingly - although it is true. Check out Tim's Kung Fu Tuna on page 96 - apparently comedian Johnny Vegas is a fan, although Rimmer is adamant that Lovejoy doesn't know it at all and that a home economist wrote it: "Every interview we have done, I'll say, 'So what's in that recipe, Tim?', just to put him on the spot. That is the running gag."

Lovejoy's skills aside, Rimmer says the cookbook is a way of "getting people into the kitchen" - because it's for the 'I can do that' crowd. It features everything from chorizo breakfast burritos and brioche French toast, to duck meatballs and rosemary and garlic flatbread - which, according to Rimmer, even the most inexperienced cook should be able to tackle.

Vegetarians are well catered for as well, and his Sunday Brunch interactions with celebs has made Rimmer adept at finding dishes that'll work for people with different dietary requirements.

Some celebs are actually a real joy to invent things for. "We had (comedian) Romesh Ranganathan on quite a few times and I made vegan doughnuts for him and he still talks about that now, which is brilliant."

In fact, some guests have rather inspired him. "(Actor) Babou Ceesay brought in this amazing Gambian curry and I had never had anything like that before."

Then of course, Rimmer has inspired all the rest of us as the well known "inventor" of pulled pork, for which he's constantly ribbed about on social media.

"We did that on the show years ago and then we pretended I invented it, and to this day people still talk about it. If I put on Twitter now that I invented pulled pork, I can guarantee that we will get so many people responding saying, 'No you didn't!'"

The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy, Ebury Press, £20

Cauliflower biryani salad

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Cauliflower biryani salad
 

WHAT YOU'LL NEED

Serves 6

1 tbsp ground turmeric

1 head of cauliflower, cut or broken into large florets

40ml white wine vinegar

75ml extra virgin olive oil

For the paste:

1 onion, roughly chopped

5cm piece of fresh ginger, roughly chopped

3 garlic cloves, roughly chopped

1tbsp curry powder

2tsp ground cumin

50ml vegetable oil

2 red chillies, chopped

For the quinoa salad:

400g cooked quinoa (from a packet, or from

200g uncooked)

100g frozen peas, defrosted

100g fine green beans (kept raw), halved

50g cashews, toasted

Handful of chopped coriander

For the carrot garnish:

4 carrots, cut into fine matchsticks

1tsp granulated sugar

Grated zest and juice of 1 lemon

3cm piece of fresh ginger, grated

5g cumin seeds, toasted

METHOD

1. Preheat the oven to 180°C fan/200°C/Gas 6.

2. For the carrot garnish, combine all the ingredients and leave for at least 20 minutes.

3. Meanwhile, bring a pan of water to the boil and add the turmeric. Blanch the cauliflower florets in the turmeric water for one minute, then refresh in cold water and drain.

4. Blitz all the ingredients for the paste in food processor, blending until smooth.

5. Gently fry the paste in a frying pan for four minutes, then cool.

6. Take one third of the paste and rub it over the cauliflower florets. Spread out on a roasting tray and roast for six minutes.

7. Blend the rest of the paste with the vinegar and oil, to make a dressing.

8. Mix the salad ingredients together and fold in the dressing.

9. Serve the quinoa salad topped with the roasted cauliflower florets and the carrot garnish.

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