Tom Kerridge served up a tasty sea bass with squid and chorizo ragu on Sunday Brunch.

The ingredients are: 2 tbsp olive oil, 100g cooking chorizo, diced, 1 banana shallot, diced, 1 garlic clove, finely chopped, 200ml red wine, 200g squid, cleaned and diced, 200ml passata, 100g cherry tomatoes, halved, 2 tbsp finely chopped flat-leaf parsley, 2 sea bass fillets (180g each), skin on and pin-boned, Salt and freshly ground pepper.

To finish: 2 tbsp extra virgin olive oil.

See recipes by Tom in his book titled: Pub Kitchen: The Ultimate Modern British Food Bible available from Amazon now.