Simon Rimmer served up a tasty hake with a spicy bean stew dish using chorizo for a meaty flavour on Sunday Brunch.

The ingredients are: 4 x hake fillets, 100g seasoned flour, 1 diced red onion, 1 clove crushed garlic, 1 diced red pepper, 1 finely chopped red chilli, 100g diced chorizo, 150ml olive oil, 3 sticks chopped celery, 12 chopped tomatoes, 650g washed mixed beans from a tin, 50g peas and 50g chopped parsley.