Preheat the oven to 210°C/410°F/Gas mark 6. Peel and cut the sweet potatoes into thin chips.

Toss the sweet potato chips in a large bowl with the rapeseed oil and cajun seasoning.

Pop the chips onto a roasting tin and place in the oven for 25-30 mins making sure to toss them half way through, until they are slightly charred on the edges.

For the chimichurri sauce, peel and finely chop the onion and peel and chop the garlic.

Place the onion and garlic in a food processor along with the parsley, oregano, extra virgin olive oil, red wine vinegar, cayenne and sea salt to taste. Whizz together and decant into a bowl.

Place the steaks on a plate along with the prawns and spread over half the chimichurri sauce. Allow to marinate for anything from a couple of minutes to overnight.

Heat a large griddle pan over a high heat and cook the steaks for 2–3 minutes either side for medium and a little longer if you prefer a more well-done steak. Remove from the heat and allow to rest on a plate under some tinfoil.

Add the prawns to the griddle pan and cook for about 2 minutes either side.

Serve the prawns with the steak, salad and some crispy sweet potato chips with a good dollop of chimichurri sauce on the side.