LANGOUSTINES LOSSIEMOUTH

SERVES 6

10ml (¼fl oz) oil, plus extra for frying

50g (1¾oz) butter 600g (1lb 5oz) baby spinach, washed

Salt and pepper

50g (1¾oz) shallots, finely chopped 18 uncooked medium langoustines, shells removed

150g (5½oz) button mushrooms, sliced 150g (5½oz) tomato concassé (tomatoes peeled, deseeded and roughly chopped)

2tsp chopped tarragon

FOR THE MORNAY SAUCE

½ an onion

1 bay leaf

1 clove

500ml (18fl oz) milk 30g (1oz) butter

30g (1oz) plain flour 120g (4¼oz) strong Cheddar cheese, grated

For the Mornay sauce, place the onion, bay leaf, clove and milk in a pan and bring to the boil. Take off the heat and leave the milk to infuse for 15 minutes. Melt the 30g butter in a small, thick-bottomed pan. Add the flour and stir with a whisk; cook gently for 1-2 minutes. Strain the milk and slowly pour into the butter/flour mixture, whisking as you bring it towards the boil over a medium heat. As the sauce reaches the boil, lower the heat and cook gently for 10 minutes, stirring frequently. Check and adjust the seasoning before removing from the heat, then add most of the grated cheese. Cover and keep warm until ready to serve.

Heat a heavy-based pan, add the oil and melt the 50g butter. Wilt the spinach quickly in the pan, season; drain and keep warm in an ovenproof serving dish.

In a frying pan, gently sauté the shallots and langoustines in a little oil, without colouring, before adding the mushrooms. Season and add the tomato concassé and tarragon. Place the langoustine mixture neatly on to the spinach and coat with the Mornay sauce. Sprinkle with the remainder of the grated cheese and glaze under the grill until lightly coloured.

To prepare the six portions individually, divide the spinach between six ovenproof dishes and lay the langoustine mixture and Mornay sauce on top of each.