Greek
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Greek
Black Bean Pilaf in honey and walnut
This Greek Pilaf leans on honey and walnut to do the heavy lifting. We slow-cook the Black Bean...
Greek · Breakfast
Prawn Hash in olive and caper
Weeknight-friendly Prawn Hash 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. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the feta 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 cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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