Heat the oven to 220°C / 425°F / Gas 7. Roughly chop the tomatoes into quarters or eighths, you want roughly bite-sized. Chop the zucchini into roughly the same sized pieces. Place them in a large, deep-sided ovenproof dish, drizzle over the olive oil, scatter over the garlic and sprinkle with the sea salt and a good few grinds of pepper. Toss to combine, then cook in the top third of the oven for 20 minutes.

If you haven’t prepared your prawns, do so now, otherwise escape the kitchen heat and find a cool breeze or a cool glass of something elsewhere.

When the 20 minutes is up, remove the dish from the oven. Squeeze over the lemon juice, sprinkle over the paprika, chilli and parsley and add the prawns, stirring gently to combine. Crumble over the feta, then return the dish to the oven for another 25 minutes until the prawns are cooked through and the kitchen smells amazing.

Serve in the cooking dish with plenty of fresh bread, and some extra parsley and lemon on the side.