José Pizarro served up a tasty hake a la vasca with eggs, clams and peas on James Martin’s Saturday Morning.

The ingredients are: 4 pieces hake about one hundred fifty to two hundred grams each not fillet, chunk, 300 grams clams rinsed well, 3 cloves garlic finely chopped, 3 tbs chopped parsley, 2 tbs olive oil, 1 tbs flour, 100 millilitres white wine, 200 millilitres fish stock, 1 handful peas, 8 pieces white asparagus from a jar drained, 2 hard boiled eggs cut in quarters and Salt.

See recipes by Jose in his book titled: The Spanish Pantry available from Amazon now.