Seafood : Push the boat out...

• Two dozen fully peeled langoustines* (graded at 16/20 pieces per kilo)
• Quarter of a bunch of chives, finely chopped
• 10g of finely chopped root ginger
• The finely grated zest of a quarter lime
• A splash of olive oil
• Four fine slices of Isigny Sainte-Mère Red Label mature mimolette, about 4cm by 6cm
• Four shavings of Isigny Sainte-Mère Red Label mature mimolette, about 1.5cm by 6cm
• Fine table salt and freshly-ground pepper

*sometimes referred to as Dublin Bay prawns.

Roughly chop the langoustine tails. Add the chives, ginger, lime zest, olive oil and season.

Pack this mixture into small, round moulds, two per portion.

For the mimolette:

Using a non-stick baking sheet, put the four mimolette slices in a hot oven at 200˚C (Gas mark 6 or 7) for four or five minutes.

On taking the tray out of the oven, peel off the mimolette slices and let them cool off. On cooling, they should have a crunchy texture like potato crisps.

At the last moment, heat a non-stick frying pan and put in the moulded langoustine rounds. Cook over a fierce flame for two minutes each side and serve immediately.

Add a mimolette crisp and a shaving, then a splash of oilive oil and a hint of balsamic vinegar.

Cooking tip:

The eight langoustine tartares should be transparent in the centre when they come out of the pan.