Sautéed prawns with feta and basil

Simple and full of flavour, this rustic starter is a feast for the eyes and taste buds alike. You’ll need to use fingers to shell the prawns, so provide finger bowls and plenty of napkins.

SERVES 4

8 raw king prawns in shell, about 60g each

150ml light olive oil

1 small red pepper, cored, deseeded and cut into julienne

4 small basil sprigs

150g feta, cut into 1.5cm cubes

A pinch of ground Espelette pepper

Sea salt

1 lemon, cut into wedges, to serve

Rinse the prawns under cold running water, drain, then gently pat dry using kitchen paper.

Heat the olive oil in a large frying pan over a medium-high heat. When it is very hot, add the prawns and sprinkle them lightly with salt. Cook for 1 minute, then quickly turn them over with tongs or a fork and add the red pepper. Cook for 30 seconds, then add the basil sprigs and cook for another 30 seconds.

Scatter over the feta cubes and dust with the Espelette pepper. Cook, turning the prawns with a palette knife, for a final minute. Transfer to a large dish and serve at once, with lemon wedges.

Feta is the best known and most popular of all Greek cheeses. Made from sheep’s or goat’s milk, this creamy soft white cheese is traditionally kept in brine, which gives it a unique salty taste and crumbly texture. In 2002 feta was given protected origin status and it can now only be produced in Greece, though similar cheeses are produced in other countries.