King Prawn Bunny Chow, Sweet Potato Fries & Tomato Sambal

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

Boil half a kettle

Cut the potato[es] (skins on) into fries

Add the fries to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

Peel and finely chop 1 [2] red onion[s] and finely slice the remaining red onion[s]

Add the sliced red onion to a bowl with the juice of 1/2 [1] lemon, and a pinch of salt and sugar

Give everything a good mix up and set aside for later

Peel and dice the carrot[s]

Peel and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Heat a pot (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped red onion and diced carrot with a pinch of salt and cook for 8-10 min or until softened and starting to caramelise

Meanwhile, roughly chop the coriander, including the stalks and add to the bowl with the sliced red onion

Chop the tomatoes into wedges and add to the bowl

Give everything a good mix up – this is your tomato sambal

Chop the remaining lemon into wedges

Once the onion and carrot have softened, add the chopped ginger and garlic with a pinch of salt and sugar

Add the tomato paste, cayenne (can't handle the heat? go easy!), curry powder, garam masala and 150ml [250ml] boiled water

Bring to the boil and simmer for 3-4 min or until thickened, then add the king prawns and cook for another 4-5 min or until cooked through – this is your king prawn curry

Meanwhile, slice the brioche buns in half

Add the brioche halves to a separate baking tray and put the tray in the oven for 3-4 min or until warmed through