Spanish chef Omar Allibhoy serves up tasty tapas with white berry sangria on Sunday Brunch.

The ingredients for the pan de la casa (Grilled bread with tomato dip and ham) are: 2 slices of ciabatta bread, 10 tbsp of salmorejo, 6 slices of Serrano ham, a drizzle of Extra Virgin olive oil and a pinch of salt crystals.

For the salmorejo: 40g white bread, 300g of ripe tomatoes, 1 garlic clove, 6 tbsp of extra virgin olive oil, 1 tbsp sherry vinegar, 1 ice cube, salt and pepper.

For the bacalao con piperrada (Cod cooked with peppers and black olives): 1 loin of cod, a good drizzle of olive oil, 1 dried red chilli, 1 garlic cloves, 1 small Spanish onion, 1 red peppers, 1 green pepper, a few black pitted olives, 2 sprigs of thyme, 1 bay leaf, salt and pepper, 1 tbsp of Sherry vinegar.

White Berry sangria (White wine and berries Sangria):-

For the berries mix: 200g of caster sugar, 200ml of water, 1 punnet of blackberries, 1 punnet of blueberries, 1 punnet of strawberries, 1 punnet of raspberries, 1 cinnamon stick and 1 star anise.

For 1 litre jug Sangria: 250ml of ice cubes, 250ml of Spanish white wine, 200ml of Berries mix and 300ml of lemonade.

See Omar’s recipes in his book titled: Spanish Made Simple: Foolproof Spanish Recipes For Every Day available from Amazon now.