Ingredients

• 50ml/2fl oz dry vermouth
• pinch saffron strands
• ½ orange
• zest and juice
• ½ lemon
• zest only
• 100g/4oz butter
• softened
• 4 garlic cloves
• crushed
• 50g/2oz fresh chives
• finely chopped
• ½ tsp crushed or ground sumac
• 1 tsp cumin seeds
• finely ground
• salt and freshly ground black pepper
• 300g/11oz swede
• peeled and chopped
• 2 tbsp tahini paste
• 3 garlic cloves
• crushed
• 3 tbsp cumin seeds
• finely ground
• 1 lemon
• juice only
• 4–6 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 20 large langoustines
• heads and shells removed
• de-veined
• green salad leaves
• to serve

Directions

• For the butter
• pour the vermouth into a large bowl and add the saffron strands. Set aside for 2-3 minutes
• then stir in the orange zest
• orange juice and lemon zest.
• Add the butter
• garlic
• chives
• sumac and cumin and beat until combined. Season
• to taste
• with salt and freshly ground black pepper and beat again.
• Spread out a sheet of cling film onto a flat work surface. Spoon the flavoured butter mixture onto the cling film
• then use the cling film to shape and roll the butter into a sausage shape. Roll the cling film around the butter and seal the ends tightly. Chill in the fridge for two hours
• or until firm.
• When the flavoured butter has been chilling for 1½ hours
• prepare the mash. Bring the chopped swede to the boil in a pan of salted water
• then reduce the heat and simmer for 15–20 minutes
• or until the swede is tender. Drain well.
• Blend the drained swede in a food processor until smooth
• then transfer the puréed swede to a large mixing bowl. Stir in the tahini
• garlic
• cumin
• lemon juice and olive oil
• then season
• to taste
• with salt and freshly ground black pepper.
• For the langoustines
• heat the olive oil in a heavy-based frying pan over a medium to high heat. Add the langoustines
• in batches if necessary
• and fry for 1-2 minutes
• stirring all the time
• until pink and cooked through. Remove from the pan and set aside.
• Add 75g/3oz of the chilled orange-saffron butter to the pan
• then take the pan off the heat and set aside until the butter has melted.
• To serve
• pile the langoustines onto a serving platter. Drizzle over the melted orange-saffron butter. Slice the remaining chilled butter and place the slices on top of the langoustines. Spoon the swede mash into a large bowl and pile the salad leaves onto a large plate. Allow guests to help themselves.