Omar Allibhoy served up cod with salsa verde and soft chorizo spread on Sunday Brunch.

The ingredients are: 1 x 200g loin of cod (skin on), 50g peas, 50g courgette, 50ml extra virgin olive oil, pinch of salt, pinch of pepper, 1 teaspoon of flour, 30g sobrasada, 1 shot of dry sherry wine (like fino), 2 garlic cloves, 1 spring onion, 1 shot of fish stock and zest of 1 lemon.