Greek Baked Prawns

Preheat the oven to 220C, fan-forced. Finely chop the parsley, including the stems. Halve the olives. Crush or finely chop 2 garlic cloves.

Heat 2 tsp olive oil in a medium ovenproof frypan over high heat (see Kitchen hack). Cook the prawns, stirring, for 1-2 mins until just cooked through. Remove from the pan.

Heat 2 tsp olive oil in the same pan over medium heat. Cook half the garlic, stirring, for 30 secs or until fragrant. Add the tomatoes, olives and 1 tsp sugar and cook, stirring, for 3-4 mins until reduced. Remove from the heat. Taste, then season with salt and pepper. Top with the prawns and crumble over the feta. Bake for 10 mins or until the feta is golden.

Meanwhile, put the remaining garlic, half the parsley and 20g butter in a small saucepan over medium heat. Cook, stirring, for 1 min or until the butter is melted. Remove the pan from the heat. Season with salt and pepper. Halve the rolls and brush with the herbed butter. Put on an oven tray, cut-side up, and bake for 6-7 mins until golden.

Scatter the remaining parsley over the prawns. Divide the baked prawns among bowls or pop the pan on the table for everyone to help themselves. Serve with the herby dippers and enjoy!

You'll need an ovenproof frypan or one with an ovenproof handle to cook in the oven. If you don't have one, transfer the prawn mixture to an ovenproof dish.