Jumbo King Prawn Roll With Crispy Potatoes & Chive Gem Salad

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

Slice your potatoes (skins on) into thin discs

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

Give everything a good mix up and put the tray[s] in the oven for 18-20 min or until golden and crisp

Peel and finely chop (or grate) your garlic

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Combine your mayo with a squeeze of lemon juice and a pinch of salt and pepper – this is your lemon mayo

Wash then remove leaves (2 per person!) from your lettuce, pat it dry with kitchen paper and set aside

Chop the inner core into quarters, lengthways

Chop your chives finely

Add half the chopped chives (you'll use the rest later!) to a bowl with a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper, then add your lettuce wedges and toss – this is your chive lettuce salad

Slice your hot dog bun[s] down the centre, being careful not to cut all the way through to the other side and open it out like a book

Heat a large, wide-based pan (preferably non-stick) over a medium heat and add your sliced hot dog bun[s], cut-side down, and cook for 2-3 min or until toasted and charred

Set aside until serving, reserving the pan

Return the reserved pan to a medium-high heat with a knob of butter and a drizzle of olive oil

Once hot, add the chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, increase the heat to high, then drain and add your jumbo prawns with a pinch of salt and pepper and cook for 6-7 min or until cooked through – these are your jumbo garlic king prawns

To build your roll, place the lettuce leaves down the centre of the toasted hot dog bun

Top with a spoonful of lemon mayo, the jumbo garlic king prawns and the remaining chopped chives – this is your prawn roll

Cut the remaining lemon into 1 wedge per person