Cajun-Style Jumbo Prawn Broil With Lemon & Garlic Butter Sauce

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

Chop your potatoes (skins on) into quarters

Add the chopped potatoes to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 10 min

Peel and chop your brown onion[s] into wedges

Peel and finely chop (or grate) your garlic

Zest your lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Heat a small pot over a medium-low heat

Once hot, add 4 tbsp [6 tbsp] [8 tbsp] butter with the lemon zest, chopped garlic, the juice of half the lemon[s], a pinch of sugar and a generous pinch of salt and pepper and give everything a good mix up

Cook until the butter has melted – this is your lemon & garlic butter sauce

Cut the remaining lemon into 1 wedge per person

Once the potatoes have had an initial 10 min, remove the tray[s] from the oven and add your sweetcorn cobettes, onion wedges, lemon wedge[s] and your southern fried seasoning

Give everything a good mix up and return the tray[s] to the oven for a further 10 min or until the potatoes are golden and the onion has started to soften

Meanwhile, drain your jumbo prawns

Once the potatoes are golden, remove the tray[s] from the oven and add the jumbo prawns

Return the tray[s] to the oven for a further 10-12 min or until the prawns are cooked through – this is your Cajun-style jumbo prawn broil