450g king prawns, peeled but tail shell on
4 cloves sliced garlic
1 tsp chilli flakes
100ml olive oil
juice of 1 lemon
15ml dry sherry
200g sliced chestnut mushrooms
4 chopped salted anchovies
mixed with lemon, sea salt, smoked paprika, garlic, chopped flat leaf parsley to serve
lots of crusty bread to dip into the sauce
1. Fry the mushrooms in oil, move to one side of the pan.
2. Warm the oil in a pan with the garlic and chilli, after 3 minutes turn up the heat, add the prawns, sauté for 5 minutes until pink and opaque, add sherry, anchovy and lemon, cook 2 minutes more and serve.
3. For the mayo, mix all the mayo ingredients together.
4. Eat by dipping into the mayo and bread into the sauce.
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