Guest Recipe: Diana Henry's Greek Herb Pilaf with Prawns and Feta

A big flavours, minimal effort dish from Diana's wonderful re-issued first book, Crazy Water, Pickled Lemons

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I’m taking a few day off this week, so there’s no newsletter per se - but I offer you a truly wonderful recipe from my pal Diana Henry’s re-issued debut cook book Crazy Water, Pickled Lemons. If you don’t have this volume in your collection, I highly recommend getting hold of a copy. You’ll want to cook everything in it.

I made this dish during the week on one of those very hot evenings: all those joyful Mediterranean flavours were perfect for enjoying outside in the garden. As Diana says, it’s a dish that offers ‘a lot of bang for your buck’ and I agree: there’s lots of flavour and deliciousness for very little effort. I will be cooking this all year round.

Wish I was actually in the Mediterranean - or at least a place where I could buy fresh delicious prawns. These ones were cooked from frozen, but still very good.

Initially I was doubtful about serving prawns and feta together, but it's a good combination. This dish really smells and tastes of the sea - fishy and salty with a lemony tang - and its fresh greenness is so summery. Don't stint on the herbs or the quality of the olives or olive oil - Diana Henry