On the grill

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

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.