Michael O’Hare serves up a tasty Spanish-inspired baked spider crab dish on Saturday Kitchen.

The ingredients are: 250g picked spider crab meat, shell reserved, olive oil, 3 garlic cloves, sliced, 1 banana shallot, very finely chopped,Txacoli wine for deglazing (or use a dry, sparkling white wine), 50ml brandy, 250g cherry tomatoes, 1 small sourdough, inside only (discard the crust), broken into fine breadcrumbs, 1-2 tbsp sriracha hot sauce, to taste, 50g butter, small handful of chopped fresh parsley, pinch sea salt, 500g secreto Iberico (a pork cut, taken from between the shoulder blade and the loin), 1 free-range egg, fried, to serve and handful of beetroot leaves, to garnish.