Tom Kerridge served up a tasty Portuguese mussel stew on Sunday Brunch.

The ingredients are: 2kg fresh mussels in their shells, 4tbsp olive oil, 300g sliced chorizo for cooking, 1 onion, peeled and chopped, 4 cloves of garlic, grated, 1 green pepper, de-seeded and diced, 2 green chillies, chopped, 3tbsp plain flour, 450ml white wine, 8 tomatoes, peeled, de-seeded and diced, 1 bunch of chopped flat-leaf parsley.

See Tom’s recipes in his book titled: Lose Weight for Good: Full-flavour cooking for a low-calorie diet, available from Amazon now.