Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut the sweet potatoes widthways into 1cm thick slices.

Lay on a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, bake on the middle shelf until golden and cooked through, 30-35 mins. Turn halfway through.

Meanwhile, finely chop the coriander (stalks and all). Halve the red chilli lengthways, deseed, then finely chop. Peel and grate the garlic (or use a garlic press). Halve the limes. 

In a small bowl, combine half the coriander, half the chilli, a third of the garlic and half the lime juice. 

Stir in the mayonnaise and olive oil for the sauce (see pantry for amount) until well combined - this is your aji sauce! Season with salt and pepper. Set aside. 

Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. Drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Meanwhile, in a medium bowl, combine the remaining coriander and half the remaining lime juice with the sugar and olive oil for the salsa (see pantry for both amounts). Set aside for now. 

Add the pepper chunks and sweetcorn to the chorizo frying pan and cook until slightly charred, 5-6 mins. Adjust the heat if necessary.

Stir only twice during this time - you want the veg to pick up some nice colour. Add the remaining garlic and stir-fry for 30 secs. 

Transfer the chorizo mixture to the bowl of coriander dressing. Stir to coat. Taste and season with salt and pepper if you feel it needs it. 

Next, drain the prawns. Thread the prawns onto skewers, then pop onto a large baking tray lined with foil.

Pop your skewers on the top shelf of your oven to cook for 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Share the prawn skewers between your plates and spoon over the aji sauce. 

Serve with the sweet potatoes, chorizo salsa and a handful of salad leaves on the side.

Squeeze over any remaining lime juice and drizzle over some oil on the leaves to finish.

Enjoy!