Jumbo Prawn Scampi & Sweet Potato Chips With Tartare Sauce

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

Cut your potato[es] (skins on) into chunky chips

Add the chips to a 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 20-25 min or until crisp

While the chips are in the oven, peel and finely dice your shallot[s]

Add the diced shallot to a bowl with your mayo and a pinch of salt and pepper

Squeeze in the juice of half your lemon[s] and stir it all together – this is your tartare sauce

Cut the remaining lemon into 1 wedge per person

Drain your jumbo prawns, then pat them dry with kitchen paper

Add your cornflour to a bowl with your cayenne pepper (can't handle the heat? Go easy!) and a pinch of salt and pepper

Add your jumbo prawns and toss in the cornflour mix until they are fully coated – these are your coated jumbo prawns

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to fully coat the bottom of the pan) over a high heat

Once the pan is hot, add the coated jumbo prawns and cook for 6-7 min, turning occasionally, until the jumbo prawns are browned all over, crispy and cooked through – these are your jumbo prawn scampi

While the prawns are cooking, strip your mint leaves from their stalks and chop finely, discard the stalks

Heat a pot over a medium-low heat with a very large knob of butter

Once melted, add your blanched peas, chopped mint and a pinch of salt and pepper

Cook for 1-2 min or until warmed through – these are your minty peas