Scampi and Chips

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into chips. Add the chips to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the chips in the oil until fully coated. Bake for 30 min or until golden and crisp.

Meanwhile, add the plain flour, egg and panko bread crumbs to three separate shallow bowls. Whisk the eggs. Add the smoked paprika, salt and pepper to the flour. One by one, pat the prawns dry and turn them in the seasoned flour, before dipping them in beaten egg and finally coating them in the panko bread crumbs. Refrigerate.

Chop the capers finely. In a bowl, combine the mayonnaise, sour cream with the chopped capers, a squeeze of lemon juice and a pinch of salt. This is your tartare sauce.

Finely chop the mint leaves. Add the mint to a sauce pan along with the cream cheese, measured water, crumbled stock cube and peas. Simmer for 3 min to warm through. Add the lot to a food processor and blitz until smooth.

Heat a non-stick pan over medium-high heat with a drizzle of oil. Once hot, add the breaded prawns and cook for 3 min on each side or until golden and crispy.

Serve the scampi and chips with the tartare sauce and minted peas to the side. Sprinkle the chips with a generous pinch of flaky salt and serve immediately.