Simon Rimmer served up pork with chorizo with a little help from Chris Evans on Sunday Brunch.

For the chorizo: 1 finely diced onion, 150g spicy chorizo, chopped, 150ml dry sherry, 1 tsp smoked paprika, 150g cubed sweet potato, cooked til just soft, 4 eggs, beaten, 75ml double cream and 100g grated manchego cheese.

For the pork: 2 x 200g pork tenderloin, fully trimmed and 1 tbsp each of smoked paprika, thyme, garlic powder, sea salt.

For the mojo picon: 2 tbs cumin seeds, 3 tbs fennel seeds, roasted with the cumin then ground to a powder, 2 large red pepper, 225ml x v olive oil, 2 tsp hot paprika, 100ml sherry vinegar and Clove garlic.

For the spicy sauce: 200g mayo, 2 cloves crushed garlic, 75ml tom ketchup, Good splash Tabasco and Juice half lemon.