Greek
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Greek
Lemon and oregano Paneer Roast
This Greek Roast leans on lemon and oregano to do the heavy lifting. We char the Paneer for...
Greek · Breakfast
Charcoal-grilled Prawn Scramble with olive and caper
Weeknight-friendly Prawn Scramble with the olive and caper we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the kalamata olives and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped dill and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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