By Kirsty Scobie and Fenella Renwick
We like to do this on a hot, summery day as bagels and salad just feel like a summer lunch. If you don’t like or don’t have bagels, just use a burger roll.
Butterfly your langoustines by cutting from top to bottom of each one, making sure you don’t cut all the way through. Then make your breadcrumbs: pop your bread, garlic, red chilli, smoked paprika and parsley in a food processor and whizz to crumbs. Place in a bowl and season, then mix in your langoustines - they are normally a bit wet so the crumbs will stick without needing any eggs.