Simon Rimmer served up tasty King prawns with mushrooms, chilli and anchovy on Sunday Brunch.

The ingredients are: 450g king prawns, peeled but tail shell on, 4 cloves sliced garlic, 1 tsp chilli flakes, 100ml olive oil, juice of 1 lemon, 15ml dry sherry, 200g sliced chestnut mushrooms, 4 chopped salted anchovies and 30g butter.

To serve: mayonnaise, mixed with lemon, sea salt, smoked paprika, garlic, chopped flat leaf parsley to serve and lots of crusty bread to dip into the sauce.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.