Hasan Semay (Bighas) served up tasty hake with romesco and grelots on Sunday Brunch.

The ingredients are: 700g sweet pointed peppers, 200g cherry tomatoes, 4 garlic cloves, skin on, 150g hazelnuts, 1 tsp sweet paprika, 1 tbsp sherry vinegar, 8 Grelot onions, peeled, juice of 1 lemon, plus wedges to serve, 1 tsp chopped chives, vegetable oil, 2 x 300g hake fillets, skinned, olive oil and sea salt.

See recipes by Hasan in his book titled: Big Has HOME: The SUNDAY TIMES BESTSELLER available from Amazon now.