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, sprinkle over the roasted spice and herb blend, 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.

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

Drain the prawns, then pat dry with kitchen paper.

Add the prawns and plain flour (see pantry for amount) to a medium bowl. Toss to coat the prawns in the flour, ensuring they're completely coated. 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, 1/4 tsp salt and the oil for the breadcrumbs (see pantry for amount). Season with pepper.

Add the floured 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.

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.

While the prawns bake, in a small bowl, combine the mayonnaise with the lemon zest. Season with salt and pepper, then set your lemon mayo aside.

In a medium bowl, combine a squeeze of lemon juice with the olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set your dressing aside.

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.

Add the rocket to the bowl of dressing. Toss to coat.

Share the popcorn prawns, spiced chips, peas and dressed rocket between your plates. 

Serve with the lemon mayo on the side for dipping. 

Enjoy!