Prawn Saganaki with Feta

Heat the olive oil in an ovenproof frying pan over medium heat, add the onion and cook for 4 minutes until softened, then add the garlic and chilli flakes and cook for 1 minute.

Pour in the white wine and let it bubble for 1 minute, then add the chopped tomatoes and oregano and simmer for 5 minutes until slightly thickened.

Add the prawns to the sauce, stir gently and cook for 3 minutes until they turn pink and are almost cooked through.

Scatter the crumbled feta over the top and place under a preheated hot grill for 3–4 minutes until the feta is slightly golden and bubbling.

Scatter with fresh parsley and serve immediately with plenty of crusty bread.