Prawns in tomato and feta sauce (Garides saganaki)

1. Clean the prawns (you can leave the tails on) and lift out the vein with the tip of a knife; peel and dice the tomatoes.

2. In a wide, ideally ovenproof pan, soften the finely chopped onion in the olive oil, then add the sliced garlic and chilli flakes.

3. Pour in the white wine, boil for 2 minutes to cook off the alcohol, then add the tomatoes, season and simmer for 10 minutes until thick.

4. Lay the prawns in the sauce, crumble the feta over, cover and cook for 4-5 minutes until the prawns turn pink (or bake at 200 °C for 8 minutes).

5. Sprinkle generously with fresh parsley.

6. Serve straight from the pan with fresh bread for mopping up the sauce.

Tip: "Saganaki" is the name of the small two-handled pan it's served in at Greek tavernas. Don't overcook the prawns or they'll turn rubbery – as soon as they're pink, they're done.