Lamb with Feta (4)

I am not vegetarian but eat meat very rarely these days- probably no more than once or twice a month. When i do, i am often cooking for one as my husband is vegetarian, so i like dishes that can be easily scaled down. Here’s a Greek way with lamb from Jill Dupleix.

Prawns with Feta (4)

2 lbs raw prawns 500g ripe tomatoes, peeled and chopped
¾  cup dry white wine 2 tbsps finely chopped parsley
4 tbsps extra virgin olive oil Salt and pepper
2 onions, finely sliced 6 oz greek feta cheese, crumbled
3 cloves garlic, finely chopped


  1. Put the wine and prawns in a large sauté pan over a high heat and cook, covered, for about 8 minutes. Remove the prawns with a slotted spoon. Leave to cool, then remove the shells.
  2. Strain the cooking liquid for the prawns and return to the pan. Add the olive oil, onions and garlic. Cook over a medium heat, stirring, until most of the liquid has evaporated.
  3. Add the tomatoes and parsley. Simmer covered for 10 mins, then uncovered for 20-30 mins until you have a thick sauce.
  4. Add the shelled prawns, mix well  and season. Divide between 4 shallow dishes and sprinkle with the feta.
  5. Preheat oven to 220C Gas 7. When hot, bake the prawns for about 15 mins until the feta has melted and begun to brown.