Nieves Barragan served up tasty Iberico Pork Chops Marinated in Peppers and Chillies with Sultanas and Catalonian Spinach on James Martin’s Saturday Morning.

The ingredients are: 4 Iberico pork chops.

For the Paste: 3 Spanish dry chillies, 10 Spanish dry peppers (choriceros), 300g onions (julienne cut), 2 bay leaves and 1L water.

For the marinate mix: 200g paste, 50ml fino sherry wine, 15ml moscatel vinegar, 10g garlic, 2g dried oregano, 2g ground cumin, 20g fresh ginger, 15ml soy sauce, 15ml extra virgin olive oil and 50ml water.

For the Catalonian Spinach: 1 shallot (cut to follow rims), 100g baby spinach, 40ml arbequina extra virgin olive oil, 30g roasted pine nuts, Salt and pepper.

For the Soaked Sultanas: 60g sultanas and 60ml sherry wine vinegar.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.