Nigel Barden served up a tasty hake fish with Spanish chorizo sausage, padron peppers and potatoes using a recipe by Rick Stein on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 50ml olive oil, 2 onions, sliced thinly, 6 garlic cloves, sliced, 2 tsp paprika, 70g chorizo, cut into cubes, 100g padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced), 900g floury potatoes, scraped, but not peeled and halved lengthways, 85ml dry white wine, 300ml water, 8 x 100g or 4 x 225g hake steaks, salt and freshly ground black pepper.

See the recipe in Rick Stein’s book titled: Rick Stein’s Spain: 140 new recipes inspired by my journey off the beaten track, available from Amazon now.