Simon Rimmer cooks a tasty cod with black pudd stew on Sunday Brunch.

The ingredients are: 1 onion, sliced, Oil to fry, 2 cloves garlic, crushed, 1 tbs smoked paprika, 200g thick sliced black pudding (about 25mm diameter), 1 red chilli, finely chopped, 200g cherry tomatoes, 500g cooked puy lentils, 75ml fino sherry (optional), 300ml chicken stock, 2tbs chopped parsley, 1 finely sliced red pepper, 150g sweet potato, cubed and cooked, Salt and pepper, 4 x 150g cod fillets, Lemon and crusty bread to serve and 1 orange, zest.