Matt Tebbutt served up tasty grilled langoustines with spicy BBQ sauce in gem lettuce cups on Saturday Kitchen.

The ingredients for the barbecue sauce are: 1 banana shallot, finely chopped, 2 garlic cloves, finely chopped, 2 dried chipotle peppers, rehydrated in boiling water, 125ml tomato ketchup, 20ml honey, 20ml cider vinegar, 20g dark brown sugar, 1 tbsp peeled and finely grated root ginger, 1 tbsp Worcestershire sauce, 1 tbsp ground smoked paprika and 1 tbsp English mustard.

For the glazed and grilled langoustine tails, 6 large langoustines, 6 wooden skewers, soaked in water and barbecue sauce, see above.

To serve: 1 tbsp chopped cashew nuts, 6 Little Gem lettuce leaves, 2 tbsp crème fraîche, 3 spring onions, chopped and 1 pickled chilli, finely chopped.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.