Preheat your oven to 220°C/200°C fan/gas mark 7.

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, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through and sprinkle over the Italian style cheese.

Return for the remaining cooking time.

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain the prawns, then pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Crack the egg (see pantry for amount) into a separate medium bowl and whisk.

In a separate medium bowl, combine the breadcrumbs, Central American style spice mix, ¼ tsp salt and the oil for the breadcrumbs (see pantry for amount). Season with pepper.

Add the prawns to the bowl of egg and mix to coat well.

Dip the prawns into the spiced breadcrumbs, ensuring they're completely coated. Shake off any excess breadcrumbs, then transfer to a baking tray. IMPORTANT: Wash your hands and equipment after handling raw prawns.

When the chips have about 10 mins remaining, bake the prawns on the top shelf until crispy and golden, 10-12 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

When everything's nearly ready, melt the butter (see pantry for amount) in a frying pan on medium-high heat.

Once hot, add the peas and stir-fry for 2-3 mins. Add the garlic and fry until fragrant, 1 min, then remove from the heat.

Share the popcorn prawns, cheesy chips, peas and baby leaf salad between your plates. 

Drizzle the balsamic glaze over the baby leaves and dollop on the mayonnaise (see pantry for amount) for dipping.