Japanese Inspired Tail On Prawn Scampi With Yuzu Mayo

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

Cut your potatoes (skins on) into thick chips

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

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp

Crush your crispy onions in its bag with a rolling pin (keep them in the bag so you don't lose any!)

Add a knob of butter to a wide based bowl and put in the microwave for 1-2 min or until fully melted

Combine your panko breadcrumbs with your shicimi togarashi, crushed crispy onions and a generous drizzle of olive oil

Mix until fully combined – these are your togarashi breadcrumbs

Peel and finely chop (or grate) your garlic

Drain, then pat your tail on jumbo prawns dry with kitchen paper

Add a handful of flour to a bowl

Coat your tail on jumbo prawns in the flour, tap off any excess, then add to the melted butter and finally press into the togarashi breadcrumbs firmly to evenly coat all over – these are your breaded tail on prawns

Add the breaded tail on jumbo prawns to a baking paper-lined baking tray (or two!)

Sprinkle any remaining breadcrumbs over the breaded prawns

Put the tray[s] in the oven for 10-12 min or until the prawns are cooked through and breadcrumbs are golden – these are your Japanese inspired tail on jumbo prawn scampi

Add your sweet pea pods, chopped garlic and toasted sesame seeds to a large piece of tin foil (or two!) with a splash of cold water and a knob of butter

Scrunch the foil around the greens to form a tightly sealed parcel and add to the baking tray with the chips

Tip: Cooking for 3 or more? Make 2 separate parcels!

Put the tray[s] in the oven for 8-10 min or until tender with a slight bite – these are your sesame greens

Chop your chives finely

Combine your mayo with your yuzu dressing and chopped chives – this is your yuzu mayo