Photo: Kris Kirkham
Preheat the oven to 220°C/gas mark 7. Cut the cobbettes into 1cm-thick slices using a serrated knife and put in a roasting tin with the tomatoes. Tear the baguette into chunks and scatter around the tin. Drizzle over ½ tbsp of the oil, season generously and mix well. Place the lemon halves cut side down in the tin.
Cover the tin tightly with foil and roast for 15 minutes, then remove the foil and roast for a further 8 minutes. Toss the prawns with ½ tbsp of oil, add to the tin, mix everything gently and roast, uncovered, for a further 7 minutes or until the prawns are cooked through.
Mix the remaining oil with the vinegar and a pinch of salt and pepper. Toss the pea shoots with the dressing and add to the tin. Squeeze the roasted lemon halves over the prawns before eating.