Norris Panton served up seafood and squash creole on Sunday Brunch.

The ingredients are: 2 sea bass boneless fillets, 300g prawns, peeled and fresh, 1 butternut squash, 2 red onion, 3 garlic cloves, 1 red peppers, 1 green peppers, 1 Scotch bonnet, 1 tbsp smoked paprika, 1 tin chopped tomatoes, 400ml coconut milk, 1 tin chickpeas, baby spinach 1 large handful, 1 tbsp all-purpose seasoning, 200ml fish stock and 3 cups of basmati white rice.