• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Boil a pot of salted water for the potatoes.
• Halve the potatoes (quarter larger pieces).
• When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins. 
• Drain in a colander and return to the pot, off the heat. Cover to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Trim the carrot and coarsely grate (unpeeled).
• To make the slaw, toss the carrot with gochujang (use less if you don't like spice), ketchup and half the aioli. Season to taste with salt and pepper. 
• Thinly slice the tomato.
• Trim the salad leaves. Reserve 1-2 leaves per roll and thinly slice the rest.
• Just before serving, toss the chopped salad leaves with half the crispy onion and the remaining aioli. Season to taste with salt and pepper.

• Place a pan over medium-high heat with a drizzle of oil.
• Fry the bacon rashers until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
• Add the prawns and season with salt and pepper.
• Cook until pink on the outside, 4-5 mins. 
• Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

• Pop the rolls onto a baking tray. Warm in the oven, 2-3 mins.

• Once the potatoes are cooked, stir through a knob of butter and the paprika.
• Toss to coat then season to taste with salt and pepper.

• Place a salad leaf on each roll. 
• Load on the bacon, sliced tomato, remaining crispy onion, carrot slaw and prawns. 
• Serve the salad and paprika butter potatoes alongside.