Rick Stein served up prawns busara on Rick Stein: From Venice to Istanbul.

Rick says: “This wonderful seafood dish is traditionally made with scampi. Langoustine would be closest, but large prawns work well. In this case don’t even think about shelling them before cooking – the joy is in sucking the juices out of the shells.”

The ingredients are: 100ml olive oil, plus extra to serve, 3 garlic cloves, finely chopped, 3 shallots, finely chopped, 1 tbsp tomato paste, 2 large ripe tomatoes, peeled and chopped, pinch chilli flakes, pinch saffron strands, 1 tsp salt, 250ml white wine, 24 large raw prawns, whole, 2 tbsp breadcrumbs, small handful roughly chopped flatleaf parsley, crusty bread, to serve and freshly ground black pepper.