Lisa Faulkner and John Torode served up tasty Greek style prawn saganaki cheese pies with filo pastry on John and Lisa’s Weekend Kitchen.

The ingredients are: 2 tbsp olive oil, 1 onion, thinly sliced, 3 garlic cloves, thinly sliced, 1 red chilli, diced, 500g really ripe vine tomatoes, roughly chopped, or a 400g tin of plum tomatoes, 125ml dry white wine (or x1 glass), 2 tsp tomato purée, 2 sprigs thyme or 1tsp dried thyme, 1 bay leaf, 100g feta cheese, 8 large raw tiger prawns, peeled and deveined, or frozen raw king prawns, 8 sheets filo pastry and 25g unsalted butter, melted.

See recipes from Lisa in her book titled: The Way I Cook… available from Amazon now.