Separate the tails from the head and claws keeping shell on langoustine. Set aside head and claws. Add langoustine to pan of seasoned boiling water. Bring back to boil for 2 mins. Drain and set ...

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.

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.