Omar Allibhoy served up pan-fried hake with stewed artichokes, clams and a saffron, hazelnut and pancetta sauce on Saturday Kitchen.

The ingredients for the sauce: 300ml fish stock, pinch saffron, 4 artichokes, ½ lemon, juice only, 2 tbsp extra virgin olive oil, plus extra for drizzling, 1 Spanish onion, finely chopped, 100g smoked pancetta, in lardons, 50g blanched hazelnuts, half roughly chopped, 1 head garlic, finely chopped, 1 tsp sweet paprika, 1 tsp plain flour, 25ml white wine, 250g Palourde clams, rinsed thoroughly, broken clams discarded, 20g fresh chives, finely chopped, salt and freshly ground black pepper.

For the pan-fried hake: 4 x 170g loin of hake, skin on and 25ml olive oil.

See recipes by Omar in his book titled: Spanish Made Simple: 100 Foolproof Spanish Recipes for Every Day available from Amazon now.