Gambas Pil Pil Style King Prawns with Chorizo and Patatas Bravas

Zest and halve the lemon. Peel and grate the garlic (or use a garlic press). Cut the ciabatta in half and then into triangles. Pour the olive oil for the dressing (see ingredients for amount) into a medium bowl, squeeze in some lemon juice and season with salt and pepper. Mix well then leave your dressing aside for now.

Heat a drizzle of oil in a medium saucepan on medium heat. Add half of the garlic and stir-fry gently until fragrant, 30 secs. Then add the passata, chicken stock paste, sugar for the sauce (see ingredients for amount), a squeeze of lemon and half the chilli flakes (add less if you don't like too much heat). Season with salt and pepper, stir to combine. Bring to a boil, then reduce the heat and simmer gently until thickened, 5-6 mins. When ready, taste and season with more salt, pepper or lemon juice if needed. Cover to keep warm and remove from the heat.

When there are 5-6 mins of potato cooking time remaining, heat the olive oil for the pil pil (see ingredients for amount) in a large frying pan on medium heat. When hot, add the chorizo and fry until it starts to brown, 1-2 mins TIP: it will release a lovely red oil which is full of flavour. Then, add the prawns, season with salt and pepper and cook for 2-3 mins. Add the remaining garlic and chilli flakes, stir-fry until fragrant, 1 min. Once cooked, remove the pan from the heat and squeeze in some lemon. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Meanwhile, pop the ciabatta triangles onto a baking tray. Drizzle generously with oil then slide them onto the middle shelf of your oven to toast until golden, 5-6 mins. Add the baby leaf mix to the dressing bowl, toss to coat. If you have any lemon left, cut them into wedges. Reheat the bravas sauce if necessary.

When everything is ready, spoon the gambas and chorizo pil pil into small bowls, along with all its lovely red oil (it is delicious for dunking your bread into). Sprinkle over the lemon zest. Divide the potatoes between your plates. Pour the bravas sauce over the potatoes and finish with a dollop of creme fraiche. Serve the baby leaf salad, ciabatta dippers and any remaining lemon wedges alongside. Spanish style tapas heaven. Enjoy!

If it isn't already, preheat your oven to 200°C. Halve the plums, remove the stone and slice the halves into 1cm wide slices. Pop them into a bowl and add the honey. Mix together and leave to macerate for 5-10 mins. TIP: This will soften the plums slightly.

Once the 5-10 mins is up, unroll your pastry (see ingredients for the amount of pastry you need) and place it onto a baking tray lined with baking paper. Arrange the plum slices side-by-side on the pastry sheet in a single layer. Leave the sugary liquid in the bowl - we'll use it at the end as a glaze. Bake the tart on the top shelf of your oven until the pastry is golden and the plums soft, 15-20 mins.