Garlic King Prawn And Potato Salad With Zingy Chipotle Mayo

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

Boil half a kettle

Peel and chop half your red onion[s] into wedges

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 red onion

Cut your lime[s] in half

Add the sliced onion, the juice of half the 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 red onion

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 medium-high heat with a drizzle of vegetable oil

Once hot, drain then add your king prawns and chopped garlic and cook for 4-5 min or until the prawns are cooked through – these are your garlic king prawns

Meanwhile, drain the quick-pickled red 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

Cut the remaining lime into 1 wedge per person