Valentine Warner cooks clams with jamon and sherry on Sunday Brunch.

The ingredients are: 700g fresh clams, 50g unsalted butter, ½ medium onion, finely diced, 50g offcuts of Jabon Iberico, sliced thinnish and cut roughly to the same shape as a postage stamp, 2 bay leaves, 2 cloves garlic, very finely sliced, Splash sherry vinegar (optional), 1½ tsp plain flour (optional), 50ml Oloroso or Amontillado sherry and Handful roughly chopped fresh parsley.