Quick Paprika Prawn & Veggie Stew

• Half-fill a large saucepan with boiled water, then add a generous pinch of salt over high heat. • Cook chopped potato and garlic in the boiling water, until easily pierced with a fork, 10-15 minutes. Drain and return to pan. • Add the butter and the milk to potato and season with salt. Mash until smooth. Cover to keep warm.

• When veggies have 5 minutes remaining, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Reduce heat to medium then stir in passata, paprika spice blend, the water, brown sugar and butter (for the prawns), until slightly thickened, 1-2 minutes. Season with salt and pepper. • Remove saucepan from heat and stir through roast veggies and baby spinach leaves, until wilted and combined. Season to taste.