Dr Rupy served up a tasty Mediterranean feast with Spanish style beans, almond picada and prawns on This Morning.

The ingredients are: 160g baby courgettes, halved lengthways, 200g ripe heritage tomatoes, halved or quartered, 1 tsp sweet smoked paprika, 1 tsp dried chilli flakes, 1 bay leaf, 2 tbsp extra-virgin olive oil, 75ml marsala, 400g tin cannellini beans, drained and rinsed, sea salt and freshly ground black pepper.

For the almond picada: 50g blanched almonds, 1 garlic clove, peeled, 25g fresh flat leaf parsley, 30g sourdough bread, torn into small pieces and 5 tbsp extra-virgin olive oil.

See recipes by Dr. Rupy in his book titled: Doctor’s Kitchen 3-2-1: 3 fruit and veg, 2 servings, 1 pan available from Amazon now.