This dish evokes memories of a sunny Greek holiday and is bursting with flavour. It’s fantastic as a tapas dish, a starter or main. Serve it with crusty white bread to mop up the wonderful sauce, with a large, chilled glass of Assyrtiko to accompany it.

Ingredients:

40g extra virgin olive oil

150g feta cheese

200g Cooked Pasta of your choice

1 tsp fine sea salt

2 - 3 sprigs fresh parsley

Handful of fresh coriander

1 - 2 fresh red chillies

2 garlic cloves

0.25 tsp ground black pepper

400g large raw prawns, peeled

1 lemon

150g onions

400g tinned cherry tomatoes

50g white wine

Method

Preheat Grill

Finely chop the garlic, onions, chilies and parsley, add to a deep-set frying pan with the olive oil and sauté for 5 minutes over a high heat until the onions are soft. Add the tomatoes, pasta, wine, salt and pepper and simmer on medium heat for 10-12 minutes.

Transfer the mixture to a baking dish (approx. 20x 30cm), add the prawns and stir through gently. Scatter over crumbled feta and grill for 5 minutes until the prawns are cooked and the feta is slightly browned.

Garnish with coriander, parsley and lemon wedges and serve immediately with crusty bread.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book.

Twitter @Chefgtownsend

Instagram- @chef.g.townsend