Jamie Oliver’s Garlic Prawn Kebabs with Sweet Grilled Peppers, Bread, Feta Cheese and Tomato Sauce

Preheat the grill to high. Slice the bread 1cm thick, then cut into 3cm chunks and place in a large bowl with the prawns. Drain the peppers, slice 3cm thick lengthways, and add to the bowl. Peel the garlic. Finely chop 1 clove and add to the bowl, then finely slice the other 2 and put aside. Finely chop the parsley, stalks and all, and add to the mix. Finely grate in the lemon zest, squeeze in half the juice, add 1 tablespoon of olive oil and a pinch of black pepper and mix well. Take pride in skewering up the prawns and bread on 2 skewers, interlacing with the peppers, and don’t pack it all on too tightly. Sit each skewer across a roasting tray and grill for 6 to 8 minutes, turning halfway – keep an eye on them!

Meanwhile, put a non-stick frying pan on a medium heat with ½ a tablespoon of olive oil and the sliced garlic. Stir regularly for 2 minutes, or until lightly golden, then pour in the tinned tomatoes to bubble away until the skewers are ready, squashing a few with the back of your spoon. Add a squeeze of lemon juice, then season the sauce to perfection. Serve the kebabs on top of the sauce, sprinkled with feta and black pepper, then finish with 1 teaspoon of extra virgin olive oil.