Ingredients 24 langoustines 250ml9fl oz chicken stock 200ml7fl oz double cream 110g4oz butter 1 lemon juice only salt and freshly ground black pepper 2 heads Little Gem lettuce leaves separated 110g4oz assorted salad leaves 4 tbsp chopped fresh mixed herbs chives chervil flatleaf parsley 1. Pre-heat the oven to 180C350Fgas mark 4.

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Drain and remove the shells by pinching them from top to bottom then peel the shell away from the flesh 20 langoustines.

Langoustine starter recipe. To cook the langoustines bring a pan of water to the boil over a medium heat. Heat a large non-stick frying pan or roasting tray and add the oil. Blanch the langoustines for just 5 seconds then refresh immediately in a bowl of of iced water.

Place the langoustines in the pan.

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