Prawn Saganaki

Step 1

Heat the oil in a large oven-safe casserole dish. Sauté the onion over medium-low heat for 5 minutes, stirring, until slightly softened.

Step 2

Stir in the garlic, salt, sugar, thyme, chill flakes and bay leaves and cook for a couple of minutes.

Step 3

Add the passata, chopped tomatoes, tomato paste and wine and bring to a simmer.

Step 4

Cook, stirring occasionally, for 20-30 minutes until the tomato sauce has thickened.

Step 5

Stir in the prawns, mixing into the sauce until they turn pink, 2-3 minutes.

Step 6

Top with the crumbled feta (and drizzle with extra virgin olive oil if you like) and cook under a hot grill (broiler) until the feta starts to colour and melt.

Step 7

Check the seasoning and add salt and pepper to taste. Garnish with chopped parsley.

Step 8

Serve as a shared starter with plenty of crusty bread or as a main dish over rice.