DAILY DINNERS

As this is an American recipe, the metric quantities are approximate. Position a rack in the centre of the oven and heat the oven to 220C/200C Fan/ Gas 7. Heat 2 tablespoons of the olive oil in a 23 - 30cm heavy ovenproof frying pan over medium-low heat. Add the fennel and sauté for 8 to 10 minutes, until the fennel is tender. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half.

Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the pan. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.

Arrange the prawns, tails up, in one layer over the tomato-mixture in the pan. Scatter the feta evenly over the prawns.

In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the prawns.

Bake for 15 minutes, until the prawns are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.