• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, trim green beans. Quarter cherry tomatoes. Finely chop garlic and parsley. • Zest lemon to get a pinch, then slice into wedges.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans and flaked almonds, tossing, until tender, 4-5 minutes. • Season to taste, then transfer to a serving bowl. Cover to keep warm.

• Cut wholemeal panini in half lengthways. • Place panini directly on wire racks in the oven and bake until heated through, 3-5 minutes. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a medium bowl, add tomato and a drizzle of balsamic vinegar. Season to taste and toss to combine.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add the butter, a pinch of chilli flakes (if using), lemon zest, parsley and remaining garlic and cook until fragrant, 1 minute. • Season to taste, then remove from heat.

• Add a squeeze of lemon juice to the green beans. Top wholemeal panini with cherry tomato mixture. Transfer potatoes to a bowl, then top with roasted tomato salsa and drizzle over mayonnaise. • Bring tapas-style garlic prawns, patatas bravas, cherry tomato panini and almond green beans to the table to serve. Serve with remaining lemon wedges. Enjoy!