Greek
Greek
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...
Greek · Breakfast
Herby Prawn Bowl with honey and walnut
This Greek Bowl leans on honey and walnut to do the heavy lifting. We glaze the Prawn for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut 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. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the feta and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly 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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