Instructions: To make the sauce immerse the tomatoes in a bowl of boiling water for 30 seconds then refresh in cold water. Drain peel and roughly chop the tomato flesh.

Heat 2 tbsp of the oil in a pan on the simmering plate.

Add the onion and 3 chopped garlic cloves; cook gently until softened.

Add the chopped tomatoes and pimiento chilli flakes stock and wine. Bring to the boil cover and cook in the simmering ovenfor 30 minutes.

Coarsely grind the toasted almonds in a food processor or blender.

Add the remaining oil and garlic vinegar and salt to taste.

Work until evenly combined.

Add the tomato sauce and blend until smooth.

Re heat if necessary.

Remove the heads from the prawns and using a sharp knife slit each one down the back and remove the black vein. Rinse in cold water and dry on kitchen paper.

Toss the prawns in olive oil then place in the large roasting tin in a single layer. Cook on the floor of the roasting ovenfor 2 to 3 minutes on each side until the shells have turned pink turning the prawns once only.

Arrange the prawns on a serving platter garnish with parsley and serve at once with the warm tomato sauce.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.