Ingredients

• 18 Jersey Royal potatoes
• 3 tbsp cold-pressed rapeseed oil
• 12 asparagus spears
• woody ends removed
• 100g/3½oz unpasteurised honey
• 1 lemon
• juice only
• 200g/7oz fresh root ginger
• finely grated
• juice squeezed out and reserved
• 24 langoustines
• peeled and de-veined
• salt and freshly ground black pepper

Directions

• Preheat the oven to 170C/150C Fan/Gas 3½.
• Boil the Jersey Royals for 10–15 minutes
• or until tender
• then cool in cold water and set aside.
• To make six parcels
• lay kitchen foil on top of greaseproof paper and cut out six 30x40cm/12x16in rectangles. Fold each rectangle in half and cut into half of a heart shape
• then unfold into a heart.
• Lay the hearts foil side-up and brush each one with some rapeseed oil
• then place three Jersey Royals in the middle of each piece of foil and crush lightly with a fork. Place two asparagus spears on top of each
• season with salt and pepper and drizzle with a little more rapeseed oil.
• Place the honey in a small saucepan over a low heat to warm through. Add the lemon and ginger juices and season with salt and pepper. Place six langoustines on top of each parcel and drizzle with the honey
• lemon and ginger juice mixture.
• Seal the pouches and bake for 7 minutes. Place each parcel in the centre of a plate
• open and serve.