I sometimes need to create a quick lunch with the minimum of ‘freshies’. Where that is the case this is what I conjure up with the use of prawns, beans, and feta!

Recipe for storecupboard prawns, beans, and feta

Serves 2

Ingredients

• 1 large yellow or green pepper
• 2 fat cloves of garlic, peeled and crushed with ½ tsp salt
• 6 spring onions
• 300g/11 oz frozen prawns
• 1 400g/14 oz tin of beans – cannellini or butter
• 2 tbsps white vermouth
• 200g/7 oz feta
• olive oil for frying
• salt and pepper
• a few sprigs of thyme

Method

1. Preheat the oven to 210°C.
2. Defrost the prawns.
3. Deseed and destalk the pepper and cut into bite-sized strips.
4. Snip in the white part of the spring onions – keep the rest for garnish later.
5. Add the garlic. Add the drained beans, add the prawns. Mix through well. Add the vermouth. Stir again. Add the pepper. Stir again.
6. Crumble over the feta. Put in the oven for 10-15 minutes – until the feta begins to melt and turn golden.
7. Garnish with a few bits of snipped green spring onion, and some thyme leaves.
8. Serve.

For more recipes using prawns, go here!