José Pizarro served up tasty monkfish fillet with black-eyed peas, and tomatoes and sweet smoked pimenton on James Martin’s Saturday Morning.

The ingredients are: 150 g (5 oz) black-eyed beans, soaked overnight in cold water, 6 tablespoons olive oil, 1 onion, finely chopped, 2 garlic cloves, grated, 50 g coriander (cilantro), stalks and leaves separated and chopped, 1 teaspoons ground cumin, 1 teaspoon sweet smoked pimentón de la Vera, good pinch of cayenne pepper, 400 g large vine tomatoes, chopped, 100 ml vegetable stock, Good pinch of saffron threads, 4 x 200 g monkfish fillets, Extra virgin olive oil, for drizzling, Sea salt and freshly ground black pepper.

See recipes by Jose in his book titled: The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home available from Amazon now.