White fish and chorizo combine like a dream. Top them with a saffron aioli for a rich and creamy heaven. Pre-heat the oven to 200C/180C Fan/Gas 6. To make the aioli, bake the potato for 1 hour.

Diners may see items already on rotation at the Jackson’s menu such as the Miro shrimp that sits on a bright layer of saffron aioli and is named after the Spanish painter, sculptor, and ceramist ...