• 450g of chorizo sausage, diced
• 60g of onion, finely chopped
• 60g of carrots, finely chopped
• 8g of fresh ginger, finely chopped
• 80g of red pepper, finely chopped
• 165g of passata
• 5g of orange zest
• 45ml of orange juice

• 700ml of water
• 10g of cornflour, diluted withwater
• 1 handful of basil, chopped
• 1 handful of parsley, chopped
• 80g of black Kalamata olive
• 20ml of sunflower oil
• 1 pinch of salt

1. For the sauce, heat the oil in a heavy based pan and sweat off the onions and chorizo for 2-3 minutes.

2. Add the carrots, ginger and red pepper and cook for a further 2-3 minutes. Now add the tomato purée and let it cook out for 2-3 minutes

3. Add the orange zest, orange juice, salt and water and bring to the boil, whisking in the diluted corn flour. Bring back to a boil for 1 minute, reduce and leave to simmer gently and reduce while you prepare the skate.

5. Roll each skate fillet into a long cylinder and wrap in cling film. Twist the ends of the cling film and gently roll the skate so that a tight parcel is achieved. Steam the skate fillets separately for 5-8 minutes and then remove the cling film. Set Aside.

6. Going back to the sauce, keep reducing the sauce until it reaches the consistency of very thick soup. Add the chopped basil, parsley and black olives and remove from the heat.

7. To serve, spoon approximately 40ml of sauce on to each plate and place a fillet of skate on top. It can be finished with a few baby parsley and basil leaves for extra garnish.