Garlicky Prawns

Once drained, give the potato a good shake in the colander to fluff up the edges. TIP: By doing this, you create more surface area for crisping! Gently tip the potato onto your hot baking tray - be careful not to burn yourself! Spread out in an even layer and season with salt. Roast on the top shelf of your oven until crisp and golden, 25-30 mins. Turn halfway through cooking.

Meanwhile, finely chop the parsley (stalks and all) and walnuts. Put the parsley, walnuts and hard Italian cheese in a bowl and add the olive oil (see ingredients for amount). Season with salt and pepper, mix well and set aside.

Halve, peel and chop the red onion into small pieces. Chop the cherry tomatoes in half. Peel and grate the garlic (or use a garlic press). Heat a splash of oil in a frying pan on medium heat and add the onion. Cook until soft and slightly brown, stirring occasionally, 10 mins. TIP: If the onion is browning too much, just turn the heat down a little.

When the onion is cooked, add the tomatoes, garlic and prawns. Season with salt and pepper. Cook for 4-5 mins, or until the tomatoes are slightly soft and the prawns are cooked. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through. Once cooked, remove the pan from the heat.