Barbecued pancetta-wrapped prawn skewers with barbecued baby gem lettuce

To make the prawns; preheat a barbecue.

Drizzle the prawns with olive oil and season with sea salt and freshly ground black pepper.

Cut each pancetta slice in half and lay flat on work surface. Top with half a basil leaf and a prawn.

Roll the pancetta around the prawns and thread 6 onto each skewer.

Cook for approximately 3 minutes on each side on the barbecue.

To make the smashed spuds with peas; cook the potatoes in boiling salted water for about 15-20 minutes or until tender. Remove the potatoes and place in a large bowl.

Cook the peas in the remaining water for about 3 minutes or until tender.

Smash the potatoes with a potato masher until 'chunky' and then add the crème fraiche, butter and herbs. Season with salt and pepper and then add the drained peas.

To make the barbecued baby gem lettuce; cut the lettuce in half lengthways and then again into quarters. Drizzle with olive oil and season. Place on the barbecue and cook for 1 minute on either side.

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