Name: Tomato-baked prawns and feta
Yield: 4
Ingredients: 2 tbsp olive oil; 2 baby fennel bulbs, cut into thin wedges; 1 Spanish onion, thinly sliced; 1 garlic clove, finely chopped; 2 tsp dried mint; 1 tsp dried chilli flakes; 150 ml dry white wine; 800 gm canned chopped tomatoes or kumato tomatoes; Juice of 1 lemon, or to taste; 16 medium uncooked prawns, peeled and cleaned; 60 gm Greek feta, coarsely crumbled; For drizzling: extra-virgin olive oil; To serve: coarsely torn mint and flat-leaf parsley; Crushed white beans; 800 gm canned white beans, drained and rinsed; 150 ml chicken stock; 1 garlic clove, finely chopped; 2 tbsp extra-virgin olive oil

Ingredients

2 tbsp olive oil

2 baby fennel bulbs, cut into thin wedges

1 Spanish onion, thinly sliced

1 garlic clove, finely chopped

2 tsp dried mint

1 tsp dried chilli flakes

150 ml dry white wine

800 gm canned chopped tomatoes or kumato tomatoes

Juice of 1 lemon, or to taste

16 medium uncooked prawns, peeled and cleaned

60 gm Greek feta, coarsely crumbled

For drizzling: extra-virgin olive oil

To serve: coarsely torn mint and flat-leaf parsley

Crushed white beans

800 gm canned white beans, drained and rinsed

150 ml chicken stock

1 garlic clove, finely chopped

2 tbsp extra-virgin olive oil

Method

1.Preheat oven to 240C. Heat oil in a large frying pan over medium-high heat, add fennel, onion and garlic and sauté until just tender (2-3 minutes). Add mint and dill, cook until fragrant, add wine and boil until reduced by half (2-3 minutes). Add tomatoes, simmer to slightly thicken (1-2 minutes), add lemon juice and season to taste. Spread in a baking dish large enough to hold prawns in a single layer with a little space in between, press prawns into tomato mixture to half submerge, scatter feta over and drizzle with extra-virgin olive oil. Bake until prawns are cooked through (6-8 minutes). To serve, scatter with extra herbs.

2.Meanwhile, for crushed white beans (optional), bring ingredients (except oil) to the boil in a saucepan over medium-high heat. Strain off half the liquid and reserve. Add oil and process with a hand-held blender until coarsely crushed. Add a little of the reserved cooking liquid to thin to desired consistency, season to taste and serve warm with tomato-baked prawns.

Styling by Emma Knowles

Styling by Lucy Tweed