Simon Rimmer and Tim Lovejoy served up prawns pil pil a classic Spanish tapas dish on Sunday Brunch.

The ingredients are: 450g king prawns, peeled but tail shell on, 4 cloves sliced garlic, 80ml olive oil, Juice 1 lemon, 15ml dry sherry and Sea salt, smoked paprika and chopped flat leaf parsley to serve.

For the mayo: 1 head garlic, cut in half and roasted for 20 mins, 200g mayo, Juice 1 lemon, 15g snipped chives and lots of crusty bread to dip into the sauce.