Gino D’Acampo served up Calabrian-style king prawns with capers and black olives in a spicy tomato sauce on Gino’s Italian Coastal Escape.

The ingredients are: 6 tablespoons extra virgin olive oil, plus extra for drizzling, 6 anchovy fillets in oil, drained, 1 medium red onion, peeled and finely sliced, 150g pitted black olives (preferably Leccino), drained, 50g fresh nduja, 2 tablespoons capers, drained, 3 x 400g tins of chopped tomatoes, 100g frozen peas, defrosted, 20 large raw king prawns (head and shell on) and 4 tablespoons chopped fresh flat-leaf parsley.

See Gino’s recipes from the series in his new book titled: Gino’s Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba, available from Amazon now.