Seafood Boil-Inspired Loaded Fries, Tail On Prawns & Crispy Squid

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

Cut your red potato[es] (skins on) into fries

Add the fries to a baking paper-lined baking tray (or two!) with half your ground smoked paprika and half your dried oregano (you'll use the rest later!) and a drizzle of vegetable oil

Give everything a good mix up and put the tray[s] in the oven for an initial 10 min or until starting to crisp

Meanwhile, chop your parsley finely, including the stalks

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

Peel and finely chop (or grate) your garlic

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

Once hot, add 2 tbsp [3 tbsp] [4 tbsp] butter

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

Once fragrant, add the remaining dried oregano, remaining ground smoked paprika, your cayenne pepper (can't handle the heat? Go easy!) and the juice of half your lemon (you'll use the rest later!), cook for 1-2 min or until fragrant – this is your Cajun butter sauce

Once fragrant, transfer half the Cajun garlic butter sauce to a small heat proof bowl with your mayo, a small splash of water and a pinch of salt – this is your Cajun mayo

Reserve the remaining Cajun butter sauce in the pan for later

Once your fries have had an initial 10 min, remove the tray from the oven and push the fries to one side of the tray[s]

Add your salt & pepper squid to the other side of the tray[s]

Return the tray[s] to the oven for a further 20 min or until everything is golden and has crisped – these are your smoky fries and crispy squid

Once the fries and squid have 10 min remaining, return the reserved pan with the Cajun butter sauce to a high heat

Once hot, drain then add your tail on prawns and cook for 4-5 min on each side or until the prawns are cooked through

Once cooked through, add half your chopped parsley (save the rest for a garnish!) and a generous grind of pepper – these are your Cajun butter prawns

While the prawns are cooking, add your sweetcorn cobette[s] to a heatproof bowl with 2 tbsp [3 tbsp] [4 tbsp] cold water

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 4-5 min or until the corn is tender

Once tender, chop the cooked corn in half

Cut the remaining lemon into 1 wedge per person