Spanish garlic prawns with crispy potatoes

• Frozen cooked prawns250g
• Garlic (4 bulbs, approx 40 cloves)4
• Mild chilli powderstore cupboard1g
• Vegetable oilstore cupboard40ml
• White potatoes800g
• Smoked paprikastore cupboard3g
• Lemons (4 pack)1
• Salad tomatoes (6 pack)3

Plus salt and pepper. About £3.52 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cut 800g potatoes into small cubes, toss with 1 tbsp oil, ½ tsp smoked paprika and salt and roast for 35 minutes until crisp.

3. 3

   Defrost 250g prawns following the pack and pat dry.

4. 4

   Gently warm 3 tbsp oil with 4 sliced garlic cloves and a pinch of chilli powder for 2 minutes until golden. Add the prawns and heat through for 2-3 minutes.

5. 5

   Spoon the prawns and garlic oil over the potatoes, add a squeeze of lemon and serve with 3 sliced tomatoes.