Prawns with tomatoes and feta

This luxurious and unusual dish called YIOUVETSI takes its name from the round Earthenware baking dish in which it is traditionally cooked.

Serves Four

INGREDIENTS

75 ml/5 tbsp extra virgin oil

1 onion, chopped

½ red(bell) pepper, seeded and cubed

675g/1½ lb ripe tomatoes,peeled and roughly chopped generous pinch of sugar

2.5ml ½ tsp dried oregano

450g/1lb raw tiger parwns (jumbo shrimp), thawed if frozen and peeled (with the tale shells intact) 30ml/2 tbsp finely chopped fresh flat leaf parsley

75g/3oz feta cheese, cubed salt and ground black pepper

Step one

Heat the oil in a frying pan,add the onion and sauté gently for a few minutes until translucent. Add the cubed red pepper and cook, stirring occasionally, for 2-3 minutes more.

Step two

Stir in the chopped tomatoes, sugar and oregano, then season with salt and pepper to taste. Cook gently over a low heat for about 15 minutes, stirring occasionally, until the sauce reduces slightly and thickens.

Step three

Preheat the oven to 180 ºC/350ºF/Gas 4.Stir the prawns and parsley into the tomato sauce, tip into a baking dish and spread evenly. Sprinkle the cheese cubes on top, then bake for 30 minutes.

Serve hot with a fresh green salad.