Langoustines with Jersey Royals and saffron aioli, by Liam Berney

Langoustines with Jersey Royals and saffron aïoli, by Liam Berney, chef-proprietor of the Cottage in the Wood, near Keswick, Cumbria

• 1kg Jersey Royals - scraped and washed
• 18 raw, peeled langoustine tails
• 100ml oil
• 50g butter
• Salt and pepper

For the saffron aïoli

• 1 pinch of saffron
• 300ml rapeseed oil
• 8 cloves of garlic
• 2 egg yolks
• Juice of half a lemon

METHOD

For the aïoli sauce, first allow the saffron to infuse into the oil for a couple of hours. Crush the garlic in a mortar and add the egg yolks. Add the oil, continuing to mix with the pestle. Keep the consistency creamy by adding a few drops of lemon juice and warm water if necessary.

Add the potatoes to a pan of boiling, salted water and simmer until just cooked, then drain. Large potatoes can be cut or gently crushed.

Season the langoustines, heat the oil in a frying pan, then add the langoustines and sauté on each side for 30 seconds. Add the butter and drain.

To serve, assemble the components in a way that expresses your creativity.