Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your bamboo skewers in water (to prevent them from burning).

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the paprika, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, quarter and peel the red onion, then separate the layers. Peel and grate the garlic (or use a garlic press). Zest and halve the lime.

Drain the prawns, then add them to a medium bowl along with the onion. Drizzle with olive oil and season with salt and pepper. Add half the lime zest, half the garlic and the remaining paprika, then mix until well coated.

Thread the prawns and onion alternately onto the skewers (2 per person), then pop them on a large baking tray lined with foil.

Bake on the middle shelf of your oven for 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

While everything's in the oven, make the chimichurri.

Roughly chop the parsley (stalks and all). Add to another medium bowl with a squeeze of lime juice, the chilli flakes (add less if you'd prefer things milder), remaining garlic and the olive oil for the chimichurri (see pantry for amount). 

Season with salt and pepper and mix well. Set aside for later.

Cut the tomato into 1cm chunks. 

Add the tomato to another bowl with the sugar and olive oil for the dressing (see pantry for both amounts).

Add a squeeze of lime juice. Season with salt and pepper, mix together and set aside.

Once the prawns are cooked, remove from the oven and drizzle over the honey (see pantry for amount).

Just before you're ready to serve, add the baby leaves to the bowl of tomatoes and toss together.

Share the prawn skewers between your serving plates. Drizzle over the chimichurri.

Serve with the chips and salad alongside.

Finish with a dollop of mayonnaise (see pantry for amount) for dipping.

Enjoy!