Ingredients
- 1 kg new potatoes
- 2 x 250g packs M&S Sweetcorn Cobettes
- 100g block M&S Collection Smoky Cowboy British Blended Butter
- 1 tbsp olive oil
- 1 ½ lemons, ½ juice, 1 cut to wedges
- ½ tbsp Cajun seasoning
- 225g Spanish Whole Chorizo, sliced thickly
- 2 x 300g packs M&S Seafood Selection, defrosted
- 270g pack M&S Collection Crab Claws, defrosted, optional
- 25g parsley, chopped, to serve
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 10 mins, until slightly softened. Add the corn and continue cooking for 5 mins, then drain well.Step 2
Meanwhile, add the butter to a small pan along with the olive oil, juice ½ lemon and Cajun seasoning. Melt over a low heat, stirring to combine.Step 3
Tip the par-boiled potatoes, corn and sliced chorizo onto a large baking tray. Pour over half of the spiced butter and toss to coat everything evenly. Season with salt and pepper, then roast for 30 mins, turning halfway through.Step 4
Remove the tray from the oven and add the seafood selection. Pour over the remaining spiced butter and toss again. Return to the oven for a further 8–10 mins until the seafood is cooked through and the prawns are pink.Step 5
If using the crab claws, add them to the tray for the final 2 mins to warm through.Step 6
Sprinkle with the chopped parsley and serve in the middle of the table with lemon wedges for squeezing over and bread, if you like.