Prawn saganaki with feta

• Frozen cooked prawns250g
• Chopped tomatoes (400g tin)2
• Garlic (4 bulbs, approx 40 cloves)2
• Brown onions100g
• Greek-style salad cheese (feta)150g
• Dried mixed herbsstore cupboard3g
• Sliced wholemeal loaf1
• Vegetable oilstore cupboard15ml

Plus salt and pepper. About £4.75 for the amounts used.

Method

1. 1

   Defrost 250g prawns following the pack.

2. 2

   Fry 1 chopped onion in 1 tbsp oil for 5 minutes. Add 2 crushed garlic cloves and 1 tsp mixed herbs for 1 minute, then 2 tins chopped tomatoes. Simmer for 10 minutes until thick.

3. 3

   Add the prawns, crumble over 150g feta, cover and cook for 3-4 minutes until the prawns are hot and the feta has softened.

4. 4

   Serve with plenty of bread from the loaf for dipping.