ON THE GRILL

GRILLED LANGOUSTINES WITH PICKLES TURMERIC AND LASOONI BUTTER (SERVES 4)

INGREDIENTS

16 fresh or frozen langoustines, defrosted; 2tbsp vegetable oil (to coat the langoustines); 2tsp ground turmeric; a generous pinch of sea salt For the pickled turmeric: 200g fresh turmeric root, peeled; 100ml pickling liquor (see below)

For the pickling liquor: (Makes 1ltr): 500ml white wine vinegar; 500g caster sugar; 2 star anise; 1 cinnamon stick; 4 cloves; 2 fresh Indian bay leaves

For the lasooni butter: 200g unsalted butter, at room temperature; a bunch of fresh coriander; 5 garlic cloves, peeled; 4 green chillies; a couple of squeezes of lime juice; a pinch of salt

METHOD:

1. Put all the pickling liquor ingredients in a saucepan over a low heat. Stir occasionally until all the sugar dissolves. Remove from the heat and set aside to cool before decanting into a sterilised jar. Store in the fridge.

2. Peel the turmeric root into thin ribbons, place into a bowl. Steep in the pickling liquor for 1-2 hours at room temperature, then keep in the fridge. 3. Prepare the langoustines by cutting lengthways down the centre of each, keeping the head intact, and removing the intestinal thread. Marinate in the oil, turmeric and salt, then cover and set aside in the refrigerator.

4. Make the lasooni butter by blitzing the butter in a food processor with the coriander, garlic, green chillies, a squeeze of lime juice and salt.

5. Grill the langoustines under a high heat for 2-3 minutes on each side until just cooked. (Alternatively, cook them in a frying pan over a medium to high heat. Ensure you do not overcook them.)

6. Melt the lasooni butter in a small frying pan to retain its colour. Squeeze in little lime juice, then spoon it over the langoustines. Garnish with pickled turmeric and serve.