Tom Kerridge serves up pollack, chorizo and chickpea stew cooked in one pot on Tom Kerridge’s Proper Pub Food.

Tom says: ” A one-pot dish that’s easy to prepare and serve a crowd. Pollack is a cheaper variety of white fish and is perfect for poaching in the flavourful stew.”

The ingredients are: 150g dried chickpeas, 4 tbsp rock salt, 1 pinch saffron, 1 x 700g pollack fillet, skinned and pin boned, 4 tbsp olive oil, 2 onions, finely chopped, 2 garlic cloves, grated, 2 red chillies, chopped, 4 cooking chorizos, 1 tsp ground cumin, 1 tsp smoked paprika, 2 bay leaves, 1 cinnamon stick, 200ml chicken stock, 1 x 400g tin chopped tomatoes, salt and black pepper, to taste and 200g spinach leaves.