SCAMPI WITH LOVAGE MAYO

True scampi should be made with langoustines, though there was a point when it was made with prawns or monkfish, due to the skyrocketing price of the langoustine. Sadly, like many ingredients from the UK, British langoustines are nearly all exported these days.

Serves 2 For the lovage oil

2 large bunches of lovage (from garden centres or grow your own), stalks removed 200ml (7fl oz) grapeseed oil

For the mayo

3 egg yolks 1tbsp Dijon mustard 1tsp white wine vinegar Juice of 1 lemon Salt and freshly ground black pepper

For the scampi

1-2ltr (1¾-3½pt) vegetable oil, for deep-frying 250g (9oz) self-raising flour 350ml (12fl oz) sparkling water 1tsp sea salt 300g (10½oz) raw peeled langoustines or tiger prawns (about 12-14 tails, if bought in the shell)

To serve

1 lemon, halved To make the lovage oil, bring a large pan of water to the boil. Fill a bowl with cold water and ice and set nearby. Blanch the lovage in the hot water for 10 seconds, then plunge into the bowl of iced water. Lift out and squeeze out any excess water, then place the lovage into a food processor along with the grapeseed oil and blitz for 2 minutes. Line a sieve with muslin and rest over a bowl. Tip the oil mixture into the muslin and strain – don’t stir, just let all the oil slowly drip through. Next, make the mayo. Whisk the egg yolks and mustard in a bowl until smooth. Slowly drizzle in the lovage oil, whisking continuously. This is easiest to do with an electric hand whisk. Continue drizzling in the oil and whisking until the mixture has thickened, then whisk in the vinegar and lemon juice. Season to taste and set aside. Heat the vegetable oil for the scampi in a deep-fat fryer to 180°C or in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (Hot oil can be dangerous; do not leave unattended.) Line a large plate with kitchen paper. Sift the flour into a large bowl, then pour in the water. Add the salt and mix. Add the langoustines and toss to coat completely in the batter. Use a slotted spoon to lift the langoustines out of the batter. Fry in batches until golden. Drain on the kitchen paper and season with salt. Pile the scampi into a basket, spoon the mayo into a bowl and serve with the lemon halves on the side for squeezing.