Prawn, chips, wine.

I believe most things you eat can be improved by adding chips. Chicken Caesar Salad. And chips. Lobster. And chips. Bread. And chips. OK, there are limits. Mash potato and chips, for example, doesn't ring my bell. But you get the drift.
Chips go well with anything fishy, especially prawns. In fact chips and prawns or prawns and chips is one of my all time favourite meals. I first ate it at a restaurant called Doyles on a perfect beach in Sydney and I have eaten it ever since. But never at home. I thought of it as a restaurant meal. But last week, I had the urge, but no babysitter. So went to the fishmonger instead.
These shell-on cooked prawns can be bought everywhere. Happily both my children love them. Admittedly, this was originally because they're pink (a once favourite colour) but now they just like the taste. So, last week during the hour-long heatwave (I don't know why, but they taste better in the sunshine and must be eaten with a crisp white wine or champagne according to KnackeredMother), I bought two pints of prawns. They were quite small and had rather too much roe inside them, but were delicious and full of flavour. You don't even have to heat them up, just shell them as you go. How lo-fi is that? I ate mine with some sea-salted oven chips - skinny French Fries are best - and an improvised Marie Rose sauce made with half mayonnaise, half ketchup, and a splash of Lea and Perrins.  For the grown-ups, I also diced some pickled cucumbers that were lurking in the fridge (gherkins would work well too) and mixed them in to the pinkness to cut through the cloy. It was delicious. There was no real prep time, certainly no stress and very little washing up.
Eating well, doesn't have to be about clever cooking, sometimes shopping well is just as good.