1. Melt the butter together with the oil in a non-stick frying pan over a medium heat. Add the onion, pepper and garlic and cook, stirring occasionally, for 6-8 minutes until really soft.
2. Tip the pepper flakes and a good pinch of salt into the pan and stir-fry for 30 seconds until fragrant. Chuck in the tomato and mix well. Cook, stirring occasionally, for 2 minutes so that the tomatoes start to break down. Pour in 3 tbsp of just boiled water and cook for another 1-2 minutes, stirring occasionally, until the tomatoes turn into a sauce.
3. Put the prawns into the pan and mix well. Cover, reduce the heat to low and cook for 2 minutes or until half cooked. Turn the prawns in the sauce and crumble the feta into large pieces over the top. Push the cheese into the sauce. Cover and cook for another 2-3 minutes until the prawns are cooked through. Scatter over the parsley and serve immediately with bread and lemon wedges.

Serves 4 as a meze

40g butter
2 tbsp olive oil
1 onion, finely chopped
2 Turkish green peppers or one small red pepper, deseeded and finely chopped
4 cloves garlic, thinly sliced
2 tsp Turkish pepper flakes
1 tomato, finely chopped
360g raw peeled king prawns
80g feta cheese
A small handful of finely chopped parsley leaves
Bread and lemon wedges to serve
Sea salt