Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4-6

Langoustines and mayonnaise recipe

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Takes 15 minutes to make, plus chilling

12-24 (about 3-4 per head) very fresh langoustines
1 lemon

For the mayonnaise
2 egg yolks
1 tsp Dijon mustard
1 tsp vinegar or lemon juice
200ml cold-pressed rapeseed oil

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1. Bring a large saucepan of salted water to a rolling boil and plunge in the langoustines for 3 minutes, then immediately drain. Spread the langoustines out on kitchen paper to cool completely before chilling.
2. Make the mayonnaise. Whizz the egg yolks, mustard and vinegar or juice in a processor, then add the oil. If you are used to making mayo by hand, you might think you need to add the oil very slowly – not so with a food processor, where you have to keep up with the blades. Add the oil steadily and confidently. It is ready when the blades leave a visible trail. Season to taste.
3. Put the mayonnaise in a jam jar to transport to a picnic, then spoon some into a bowl for dipping. Cut the lemon into wedges to squeeze over the peeled langoustines.

Nutritional info

Per serving (based on 6): 293kcals, 27g fat (2.2g saturated), 12.1g protein, 0.3g carbs, 0.2g sugar, 0.5g salt

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