Impress your loved ones with this sophisticated celebration of Spanish flavours. Juicy jumbo king prawns come together with garlic and chilli to create the perfect flavour match. You'll serve them with simple, fragrant saffron potato cake and a smoky Romano velouté – a colourful, velvety-smooth sauce.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.1 g||5.5 g|
|Protein||7.2 g||36.7 g|
|Salt||0.96 g||4.85 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Roast the peppers
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6.
Cut the Romano pepper[s] in half (scrape the seeds and pith out with a teaspoon).
Add the pepper to a baking tray, drizzle with olive oil and put the tray in the oven for 20-25 minutes or until softened.
Boil a kettle.
Boil the potatoes
Meanwhile, peel and chop the potatoes into rough, bite-sized pieces.
Add the chopped potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-15 minutes or until fork-tender.
Once cooked, drain and leave them to steam dry.
Make the saffron potato cake mix
Meanwhile, grate the cheddar, then chop the parsley finely including the stalks.
Mash the potatoes until smooth.
Add the grated cheddar, chopped parsley, saffron and panko breadcrumbs and season with a generous pinch of salt and pepper.
Mix thoroughly or until the breadcrumbs are fully incorporated.
Prepare the potato cakes
Divide the mash into 2  and shape them into potato cakes.
Once the Romano pepper is done, transfer them to a plate and set aside for later.
Add the potato cakes to the tray and drizzle them all over with vegetable oil.
Return the tray to the oven for 20-25 minutes or until golden and crisp, turning once halfway – these are your saffron potato cakes.
Prepare the vegetables
Meanwhile, peel and finely slice (don't chop!) the garlic.
Slice the cherry tomatoes in half.
Re-boil a kettle.
Make the Romano velouté
Once the saffron potato cakes have been in the oven for 15 minutes, dissolve 1/2  vegetable stock cube and the soft cheese in 100ml [200ml] boiled water – this is your creamy stock.
Peel the skin from the roasted Romano pepper[s] and discard.
Add the Romano pepper and creamy stock to a food processor (or blender!) and blitz until smooth – this is your Romano velouté.
Cook the jumbo prawns
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a high heat
Once hot, add the garlic and cook for 30 seconds or until fragrant.
Once fragrant, add the jumbo king prawns, chilli flakes (Can't handle the heat? Go easy!) and Chinese rice wine and cook for 1-2 minutes.
Add the cherry tomatoes and season with a pinch of salt.
Cook for 2-3 minutes further or until the prawns are cooked through.
Wash, then pat the wild rocket dry.
Serve the saffron potato cakes over the Romano velouté.
Top with the garlic & chilli prawns and the rocket.