Cooking with Colm O'Gorman: My chicken and king prawn spice bag

You'll never dial in for a spice bag again 

Crispy, spicy, deliciousness - serve on parchment for extra authenticity. 

This week’s recipe is a bit of a treat, a chicken and king prawn spice bag. I adore a good spice bag, and as this recipe is a lot healthier than the deep-fried take-away version but tastes amazing, I make it a lot.

Use shop-bought oven chips for convenience if that suits but making your own is also very simple. I use about a kilo of potatoes to make the chips for this recipe, and I usually leave the skins on. If you want to make your own gorgeous chips, heat your oven to 250°C.