RECIPE: SHEET PAN PRAWN ‘BOIL’ WITH CHIPOLATA MEATBALLS AND SPICY CORN RIBS

A helluva lot easier than you might initially think, this recipe makes our spices and sauces do all heavy lifting.

Serves 4 to 6

Ingredients:

• Fancy Hank’s Taco Rub

• Fancy Hank’s BBQ Pepper

• Fancy Hank’s Cayenne & Watermelon Hot Sauce

• 280g fresh prawns

• 450g small spuds, cut in quarters

• 1.5 corn cobs

• 10 pork chipolatas, cut in half

• Celery, diced

• Spring onion, sliced finely

• Garlic, sliced finally

• Parsley, roughly chopped

• Butter

• Olive oil.

Method:

Heat oven to 200C.

Toss chiplolatas and spuds together in olive oil. Place in a heavy baking dish and pop into the oven for 20 minutes, tossing halfway through.

Meanwhile, remove corn husk and ends. Using a sharp knife, stand the corn upright then cut the corn into half then half again to make quarters and boil until soft.

Add celery, garlic, butter, Taco Rub and BBQ Pepper to the baking dish. Toss through and place back in the oven for 15 minutes.

Once corn is boiled, add into the baking dish and cook for a further ten minutes.

Toss everything with parsley, Cayenne & Watermelon Hot Sauce and spring onion and serve.