Tonia's Greek prawns with feta

As the Durrells continue to keep us entertained and fill our Sunday evenings with sunshine, Greeces answer to Nigella, Tonia Buxton, shares a typical Corfu dish.

Serves 4Prep: 15 minutesCook: 20 minutes

Ingredients:¼ glass (50ml) olive oil1 large onion, finely chopped6 cloves garlic, finely chopped12 medium tomatoes, skinned and coarsely chopped (or 2 x 400g can chopped tomatoes)2 - 4 tbsp Ouzo2 tbsp tomato puree2-4 tbsp freshly chopped dillFreshly ground black pepper500g fresh prawns, peeled & deveined500g baby spinach leaves (washed)250g feta cheeseCrusty bread of your choice to serve

Method: 1. Heat the oil in a frying pan. Add the onion and garlic and cook over a gentle heat just to soften but not colour.2. Add the tomatoes and cook for about 4 - 5 minutes until softened then stir in the Ouzo, tomato puree and half the dill. Simmer to reduce and thicken the sauce slightly, season with black pepper.3. Add the prawns, cooking until they turn pink. Stir in the spinach.4. Crumble in the feta cheese in large chunks. Serve immediately straight from the pan.5. Sprinkle on the remaining dill and take to the table with baskets of warm chunks of bread to mop up the juices.