Garlic Jumbo King Prawn And Potato Salad With Zingy Chipotle Mayo

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

Boil a little water in a kettle

Peel and chop half your red onion[s] into wedges (you'll use the rest later!)

Chop your potatoes (skins on) into bite-sized pieces

Add the chopped onion and chopped potatoes to a baking tray (or two!) with your dried oregano, ground cumin and a drizzle of vegetable oil

Season with a pinch of salt and pepper and give everything a good mix up

Put the tray[s] in the oven for 25-30 min or until the potatoes are cooked through and golden and the onion has softened

Peel and finely slice the remaining onion

Add the sliced onion, the juice of half your lime[s], a pinch of salt, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 2 tsp [3 tsp] [4 tsp] boiled water to a bowl

Give everything a good mix up and set aside – this is your quick-pickled onion

Cut the remaining lime into 1 wedge per person

Peel and chop (or grate) your garlic

Top, tail, peel and grate your carrot[s]

Wash your salad then pat it dry with kitchen paper

Combine the grated carrot and salad in a large bowl – this is your salad mix

Drain your sweetcorn

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the drained sweetcorn with a pinch of salt and cook for 4-5 min or until starting to char

Once starting to char, transfer to a bowl to cool slightly, reserving the pan – this is your charred sweetcorn

Return the reserved pan to a high heat with a drizzle of vegetable oil

Once hot, drain then add your jumbo prawns and chopped garlic and cook for 6-7 min or until the prawns are cooked through – these are your garlic jumbo prawns

Alternatively, cook your prawns on the BBQ! Always ensure your prawns are fully cooked through before eating

Meanwhile, drain the quick-pickled onion and reserve the pickling liquid

Combine your mayo and chipotle paste (can't handle the heat? Go easy!) with the pickling liquid in a small bowl and give everything a good mix – this is your zingy chipotle mayo

Once the potatoes and onion are cooked, add them to the salad mix with the charred sweetcorn and give everything a good mix up – this is your potato & sweetcorn salad