Campervan Cooking - Prawn Saganaki

When packing this meal I envisaged Cornish sun-kissed beaches and a bottle of crisp white wine but then Storm Ellen happened. What transpired was a very warming dish that went equally well with red wine and gave us a little hug from within when feeling cold and damp. Therefore this super speedy recipe enters the book as a camping classic!

I like to toast my ciabatta rolls in the campervan while I am cooking the rest on the outdoor camping stove.

Ingredients - Serves 4

2 courgettes

4 tomatos

1-2 tsp dried chilli flakes depending on your heat preference

Handful of parsley

500g king prawns

60ml Chinese rice wine

60g Greek feta cheese

60g tomato paste

4 ciabatta rolls

30g roasted garlic paste

Olive oil

1. Heat 6 tablespoons of olive oil in your pan. Chop your courgettes in half lengthways then into slices and add to the pan. Cut your tomatoes into wedges and add the the pan. Add the chilli flakes and then the king prawns, season with salt and pepper and cook for 1-2 minutes.

2. Add the tomatoe paste, roasted garlic paste, chinese rice wine and 150ml boiled water. Cook for a further 3-4 minute until the sauce has thickened slightly.

3. When ready to serve dish out and snip parsley and crumble feta cheese over the top and serve with your toasted ciabatta.

If you can't easily get to boiling water I put the prawns in later and bring the sauce to the boil so the prawns do no overcook.