Jack Stein served up tasty crab shangurro on Sunday Brunch.

The ingredients are: 3 tablespoons olive oil, 2 onions, finely chopped, 8 garlic cloves, finely chopped (1 kept separate), 225g plum tomatoes, chopped, 100ml dry white wine, 1 teaspoon caster sugar, ¼ teaspoon dried chilli flakes, 450g white crab meat, 100g brown crab meat, 50g white breadcrumbs, 2 tablespoons melted butter, 3 tablespoons chopped flat-leaf parsley, plus a little for serving, salt and pepper.

See the recipe in Jack’s book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.