Prawn Saganaki

Ingredients

• 4 garlic cloves, minced
• 1 red pepper, deseeded and diced
• 1 x 400g tin chopped tomatoes
• salt and black pepper
• 1 large onion, finely diced
• 1 tsp dried oregano
• 0.5 tsp chilli flakes
• 100 ml dry white wine
• 3 tbsp olive oil
• 600 g raw king prawns, peeled and deveined
• 150 g feta cheese, crumbled
• 15g fresh flat-leaf parsley, chopped
• crusty sourdough bread, to serve

Method

1. Heat the olive oil in a large ovenproof frying pan over medium heat. Add the onion and red pepper and cook for about 7 minutes, stirring now and then, until softened and the onion is translucent at the edges.
2. Stir in the garlic, oregano and chilli flakes. Cook for 1 minute, until fragrant.
3. Pour in the white wine and let it bubble for 2 minutes to drive off the alcohol. Tip in the chopped tomatoes, season well with salt and black pepper, and simmer for around 8 minutes until the sauce has thickened and turned a deep brick red.
4. Nestle the prawns into the sauce in a single layer. Cook for 2 minutes, just until they begin to turn pink at the edges.
5. Scatter the crumbled feta generously over the top.
6. Transfer to a 200°C fan oven and bake for 8–10 minutes, until the feta is golden at the edges and the prawns are pink and cooked through.
7. Scatter with the chopped parsley and bring the pan straight to the table with crusty bread for mopping up the sauce.