Empty the CITRUS tomato sauce into a saucepan, fill the empty jar with some water, give it a swirl and add to the sauce.  Bring it to a simmer and immediately remove from the heat.

Shell the prawns, clean with a knife and leaving the heads and tails on.

Put the vegetable stock into a frying pan with the olive oil. Add the lemon zest, tomatoes and the prawns. Cook them for about two minutes on one side, then for another two on the other. Season with salt and pepper.

Finish off by pouring the ouzo over and cook until the alcohol has evaporated, taking care it does not catch fire.  Add the feta cubes, thyme and tomato sauce. Cook on a medium flame for a further 2-3 minutes until the sauce thickens.

Remove from the heat, place on a serving dish and sprinkle with a generous pinch of parsley.