Langoustines with oyster mayonnaise, wilted spinach and anchovy sand


This recipe celebrates the fresh flavours of the sea and makes an indulgent starter for four or main for two.


For the anchovy sand

  • 75g/2½oz flour
  • 50g/1¾oz butter, softened
  • 1 free-range egg, yolk only
  • few drops anchovy oil (from a tin of anchovies in oil)

For the oyster mayonnaise

For the langoustines

To serve