Simon Rimmer served up tasty prawns with romesco sauce, red pepeprs and almond flakes on Sunday Brunch.

The ingredients are: 12 x king prawns, shelled but with tail on, 75ml garlic oil, 3 long red chillies, sliced and 50g butter.

For the romesco sauce: 4 red peppers, 75g flaked, toasted almonds, 1 tablespoon smoked paprika, 15ml sherry vinegar, 50ml extra virgin olive oil, Salt and pepper.

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