Langoustine in Parsley and Garlic Oil

10 Langoustine or King Prawns (enough to cover the bottom of your frying pan)
Sea Salt
2 tbsp Olive Oil
1 tbsp Fresh Chopped Parsley
1 Clove Garlic
Lime Juice

• Cover the bottom of the frying pan with sea salt.
• Lay the langoustine on top and let the heat conduct into them
• Let the prawns cook on top of the salt
• Mix the garlic, parsley, olive oil and lime juice together
• Once the langoustine and cooked through chuck in the oil and make sure all of the langoustine are covered.
• Serve!

Top tip: we decided langoustine are a bit much effort and this would be just as tasty with king prawns that have already been shelled.

Patatas Bravas

Potatoes:
New Potatoes - boiled with skin on and then chopped into small 2cm pieces
Sea Salt
Ground Pepper
Red Chilli
1 Garlic Clove
1/2 Lime Juice

Sauce:
Passata
Ground Pepper
1 tsp Smoked Paprika
Red Chilli

• In a small pan started to cook down the passata, paprika, pepper, salt and red chilli.
• Use as much chilli as you want depending on how spicy you like it.  I used about a tsp.
• You want a thick sauce.
• 
  
• Heat some oil in a frying pan until it is really hot.
• Throw in the cooked potatoes with the chopped garlic, and red chilli.
• Tip on the lime juice and fry everything together.
• Cook through until browned on all sides and slightly crispy.
• Add the salt and pepper to taste.
• Tip into serving dish and pour the tomato sauce on the top.

Top Tip: This will be really nice served with a grilled chicken breast or with the chorizo and cider tapas dish.