Langoustine ravioli, shimeji mushrooms and ginger broth


A recipe for success ready in half an hour. Scale down for an impressive starter.


  • 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