Ingredients
3 tbsp extra-virgin olive oil 
1 red onion, chopped 
4 garlic cloves, crushed 
1 tsp Aleppo chilli flakes (or ½ tsp ordinary chilli flakes) 
150ml white wine 
1 tbsp tomato puree 
400g tin of crushed or chopped tomatoes 
140g pitted olives, halved 
50g sun-dried tomatoes, chopped 
1 tsp dried oregano 
5g fresh basil leaves, roughly torn 
5g fresh mint, finely chopped 
½ lemon, zest and juice 
2 tsp sugar 
250g large raw king prawns 
200g feta cheese 
Salt  
Black pepper 
Fresh chilli (optional) 
Fresh ciabatta or crusty bread 

Method
Preheat the oven to 180c. 

Heat 2 tbsps of olive oil in dish that can go on your hob and into the oven and cook the onion for 5-7 minutes over a medium heat until soft and translucent.  Add the garlic and cook for another minute or so before adding the chilli flakes and giving a good stir.

Turn up the heat, add the wine and cook until the liquid has almost reduced then add the tomato puree and stir through until thoroughly mixed then add the tinned tomatoes, sugar and oregano and stir again before adding the olives, sun-dried tomatoes, the lemon zest and juice, 8 twists of freshly ground black pepper, a little salt and most of the fresh herbs and give another good stir.  Once the mixture starts to bubble, reduce the heat to medium and simmer for 10 minutes stirring from time to time.

Put the prawns over the top of the pan and break the feta over the top, I like to break some bits quite small and leave a few larger pieces.  Drizzle over the remaining tbsp of olive oil, a good grind of black pepper and scatter over the red chilli if using. Put into the oven and bake for around 15 minutes until the prawns are cooked through and the feta is soft. 

Check the prawns are all pink and cooked, check the seasoning and adjust with the salt, pepper, lemon and sugar if necessary and scatter over the remaining fresh herbs.  Enjoy with some fresh bread. 

- An adaptation of this recipe