Simon Rimmer served up a tasty Crab and Prawn Stew on Sunday Brunch.

The ingredients are: 12 crab claws, cracked, 1 fennel bulb, thinly sliced, 2 thinly sliced shallots, 3-4 saffron threads, 30g tomato puree, 100ml pernod, 200ml white wine, 300ml fish stock, 12 king prawns, unpeeled, juice & zest 1 lemon, chopped parsley and 15g butter.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.