Two Greedy Italians – Antonio Carluccio and Gennaro Contaldo – cooks red mullet with tomato, anchovy and porcini sauce on Saturday Kitchen.

The duo says: “A quick, tasty meal of fried red mullet in a rich tomato sauce, full of bold fish flavours.”

The ingredients are: 8 small whole red mullet, about 150g/5½oz each, gutted and scaled, plain flour, for coating, salt and freshly ground black pepper, 6 tbsp olive oil, 1 small onion, finely sliced, 1 garlic clove, finely sliced, 2 tbsp chopped flatleaf parsley, 3 anchovy fillets, 30g dried porcini (ceps), soaked for 30 minutes in warm water then drained and chopped, 1 x 400g tin of chopped tomatoes.