a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the burger buns.

b) Bring a large saucepan of water to the boil with ½ tsp salt.

c) Chop the potatoes into 2cm chunks (no need to peel).

d) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Drain in a sieve.

a) Meanwhile, cut the tomato into 2cm chunks.

b) In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

c) Stir in the tomato chunks and set aside for now.

a) Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.

b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.

c) Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

a) Next, halve the burger buns.

b) If you're using the toaster, toast the burger buns in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.

c) Stir the mayo, green chilli paste and honey (see pantry for amount) into the prawns. Season with salt and pepper.

a) Once the potatoes are boiled, add to a bowl and stir in the butter (see pantry for amount) until melted. Season with salt and pepper.

a) Share the buns between your serving plates.

b) Fill with the green chilli prawns and a handful of the baby leaves. Sandwich the buns shut.

c) Add the remaining baby leaves to the tomatoes and toss together.

d) Serve the buttery potatoes and baby leaf salad alongside.