Jamie Oliver served up a tasty seafood linguine with baby capers and cherry tomatoes on Sunday Brunch.

The ingredients are: 1 clove of garlic, 1 heaped teaspoon baby capers, 3 anchovy fillets, olive oil, 6 large raw peeled prawns, from sustainable sources, 1 heaped teaspoon quality chilli paste, 200g mixed-colour cherry tomatoes, 2 small squid, cleaned, gutted (50g total), from sustainable sources, 75ml dry white wine, 250g fresh linguine, 3 raw scallops, trimmed, from sustainable sources, ½ a bunch of fresh flat-leaf parsley (15g) and extra virgin olive oil.

See more recipes from Jamie in his new book titled: 5 Ingredients – Quick & Easy Food, available from Amazon now.