Inspired by the classic Greek appetizer this one pot dish will fill and warm you on a cold evening. A kick of chilli soften with creamy, salty feta and juicy sweet prawns is the prefect weeknight combination. Frozen king prawns or shrimp could also be used instead.

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Servings: 4 people

Ingredients Method

Ingredients

2 tbsp olive oil
1 large red onion, thinly sliced
2 garlic cloves, grated
400 g tinned tomatoes
1 red chilli, sliced
1 splash of Ouzo, optional
100 g feta
400 g raw king prawns
1 tbsp parsley, roughly chopped

Method

Preheat the oven to 200 degrees. Place an oven proof dish or a saucepan onto the hob, add the oil and heat gently. Add the red onion and allow to sweat for 3-5minutes. Add the grated garlic and sliced chilli, allow to cook for a further minute. Add the ouzo, if using, and reduce by half
Add the tinned tomatoes and allow to come up to a gentle boil, adding a pinch of salt and pepper to taste. Turn the heat down and crumble half of the feta into the pan. Add the prawns, ensuring they are covered by the sauce and place into the oven for 6-10 minutes – depending on the size of the prawns, they are cooked once they have turned pink and feel firm to the touch
Divide the mixture between 4 serving bowls and finish with parsley and the remaining feta. Serve with wholegrain rice or pitta breads