King Prawn Cocktail Sarnie With Smoky Paprika Chips

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

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil, your ground smoked paprika and a 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 – these are your smoky paprika chips

Combine your Henderson's Relish, tomato ketchup and your mayo in a small bowl with a pinch of sugar – this is your Marie Rose sauce

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

Chop the inner core[s] into quarters, lengthways

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, drain, then add your king prawns and roasted garlic paste

Cook for 4-5 min or until cooked through – these are your garlic prawns

Slice your ciabatta[s] in half

Add the ciabatta halves to the toaster and cook for 1-2 min or until toasted