Method

We make a langoustine version that’s just as good. Just slice up 16 cooked langoustines and mix with three tablespoons crème frâiche, a handful of chopped dill and a half teaspoon of cayenne pepper. Add the juice and zest of half a lemon and season. Top the ramekins with melted roasted garlic and chive butter and set in the fridge. Serve with toasted bread and

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Potted Langoustine

Method

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