Piri-piri surf ’n’ turf with sweet potato chips recipe

Preheat the oven to 190°C/fan170°C/gas 5. Cut the sweet potatoes lengthways into wedges and put in a bowl with 1 tbsp of the oil and some seasoning. Toss well to coat, then transfer to a non-stick baking tray and roast for 30 minutes, shaking the pan occasionally, until golden and tender.

Meanwhile, mix the ingredients for the piri-piri butter in a small bowl with some seasoning. Set aside.

Shortly before the chips are ready, rub the steaks with ½ tbsp oil and season. Heat a griddle pan over a high heat until smoking hot. Add the steaks and cook for 2 minutes each side for medium-rare. Lift onto a plate to rest and keep warm.

Heat the remaining oil in a frying pan over a medium-high heat, add the prawns and stir-fry for 2 minutes until pink and just cooked through. Add the piri-piri butter to the pan and toss together briefly.

Lift the steaks onto serving plates, spoon over the prawns and serve with the sweet potato chips.