Ingredients

Salsa
• 1 small onion, finely chopped
• 3 large cloves of garlic, peeled & crushed
• 2 large ripe tomatoes - skinned & chopped
• Oregano
• Salt & Pepper
• Olive oil
• 1/2 water/wine mix to make salsa
• Fresh parsley, coarsely chopped
• 500g small peeled prawns
• 150g feta cheese, crumbled

• In a small pan heat a good slug of olive oil add the onions and garlic. Let them simmer until transparent and slightly browned.
• Next add the chopped tomatoes, oregano, salt, pepper and a little Tabasco sauce or one small dried chilli (if you have). Cover with half water/white wine and cook gently for 20 minutes with the lid on.
• Remove the lid, check that the sauce has reduced to a semi- thick consistency. Transfer the sauce to a medium sized frying pan.
• Add the prawns (you can use large prawns if you prefer, just make sure you remove the shells up to the tails).
• Crumble the Feta cheese over the top and add the chopped parsley. Cook for a further 2-3 minutes or until the feta starts to melt.
• Next add a good slug of brandy. Flambé the Saganaki until the flame disappears.
• Place in a Saganaki dish or one big enough to share and serve with crusty bread.