Baked Harissa Gambas Pil Pil With Roast Sweet Potatoes

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potato[es] (skins on) into bite-sized pieces

Peel and cut your brown onion[s] into wedges

Cut your lemon[s] into 2 wedges per person

Peel and finely slice (don't chop!) your garlic

Add the chopped potatoes to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Add the onion wedges, the juice of half the lemon wedges, sliced garlic, ground smoked paprika, cherry tomatoes, harissa paste and chilli flakes (can't handle the heat? Go easy!) to an oven-proof dish

Add 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil and a pinch of salt and pepper

Give everything a good mix up and put the dish in the oven for an initial 10 min

Use this time to clear up, set the table, have a cup of tea or simply chill!

After an initial 10 min, drain and add your king prawns to the oven-proof dish, give everything a good mix up and return to the oven for 10-12 min or until the prawns are cooked through – this is your baked harissa gambas pil pil

Wash your salad, then pat dry with kitchen paper