Inspired by classic Italian techniques, this dish takes cannoli-style pasta chips, fries them until golden and crispy, and tops them with a light, airy Parmesan espuma—a modern take on a classic ...

Langoustines are usually sold frozen, ready-prepared with the shell removed, but they’re also available live. They are naturally pinky-orange in colour and turn a paler pink on cooking.

Take them off the heat and set to the side. Pour the remaining oil into a bowl for later use Heat up two pans and add in some of the langoustine vegetable oil In one pan, fry the noodles for 3-4 ...

Repeat to make four pancakes. Set aside. For the roasted langoustine tail Blanch the langoustine tail in boiling water for 15 seconds, then transfer to an ice bath to halt cooking. Once cooled ...

John’s rustling up a retro favourite for lunch - scampi in a basket! Using meaty monkfish, lobster and langoustine, John’s showing us the different ways to make these bite-sized pieces of heaven.