Ingredients

• 2 tbsp olive oil
• 75g/2½ oz butter
• 1 carrot
• thinly sliced
• 6 cooked langoustines
• peeled
• de-veined
• heads and tails separated
• 1 small bunch coriander
• stalks and leaves separated
• 30g/1oz shimeji mushrooms
• heads and stalks separated
• 6cm/2½in fresh root ginger
• cut into matchsticks
• 30g/1oz broad beans
• podded
• 30g/1oz petit pois
• 1 free-range egg yolk
• lightly beaten
• 6 wonton wrappers
• available from large supermarkets or specialist stores
• 4 spring onions
• tops removed and sliced on the diagonal
• 1 lemon
• zest only
• salt and freshly ground black pepper

Directions

• Heat the oil and 50g/1¾oz butter in a saucepan and add the carrots to caramelise. Crush the langoustine heads and add to the pan with the coriander and mushroom stalks. Pour in 100ml/3½fl oz water and bring to a simmer.
• Add most of the ginger to the broth
• reserving a little for garnishing
• and simmer for 2 minutes. Strain into a clean pan
• return to the heat and simmer until the volume of the liquid is reduced by half. Season well with salt and pepper.
• Heat the remaining butter in a frying pan placed over a medium heat. Add the mushroom heads
• broad beans and petit pois. Gently cook for 3 minutes and set aside.
• Using a pastry brush
• lightly brush the wonton wrappers with the egg. Place a langoustine tail on each wrapper and sprinkle with the coriander leaves. Fold in half and press the edges together firmly.
• Place 100ml/3½fl oz water into a large
• deep frying pan and bring to the boil. Slide in the ravioli
• ensuring there is enough water to just cover them
• and simmer for 2 minutes. Remove with a slotted spoon.
• To serve
• divide the ravioli between two shallow bowls
• pour over the broth and top with the vegetables. Sprinkle with the spring onions
• lemon zest and remaining ginger.