Smoked Paprika Prawns and Patatas Bravas

Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

When the potatoes have 15 mins remaining, add the pepper slices onto the same baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Return to the oven for the remaining cook time, until the pepper is soft and slightly charred, 14-16 mins.

While the potatoes are cooking, quarter and peel the red onion, then separate the layers. Peel and grate the remaining garlic (or use a garlic press). Drain the prawns.

In a medium bowl, add the prawns, onion, grated garlic, remaining smoked paprika, a drizzle of oil and season with salt and pepper. Set aside to marinate.

When the potatoes have 15 mins left, thread the prawns and onion onto the skewers, then pop them on a large baking tray lined with foil. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Pop your skewers on the top shelf of your oven to cook for 10-12 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

While everything cooks, pop a medium saucepan on medium heat (no oil).

Add the passata, red wine stock paste, mixed herbs and sugar for the sauce (see pantry for amount). Bring to a boil, then simmer until thickened, 4-5 mins.

Stir through the butter (see pantry for amount) until melted, then remove from the heat.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a small bowl, combine the garlic and mayonnaise. Loosen with a splash of water until you get a nice drizzling consistency. Set aside for later.

When the prawn skewers are cooked, remove the tray from the oven. Drizzle over the honey (see pantry for amount) and turn to coat.