Anna Haugh served up tasty langoustines with wild garlic and fresh pappardelle pasta on Saturday kitchen.

The ingredients for the wild garlic pappardelle are: 1–2 handfuls wild garlic, 150g ‘00’ flour, plus extra for dusting, 10g cornflour, pinch salt , 1 free-range egg , 10g olive oil and 30–50g water, depending on the moisture of the wild garlic.

For the langoustines: 10 langoustines, 2 tbsp oil and 30g unsalted butter.

To serve: 20g yeast flakes, 1 lemon, zest only, ½ handful flat-leaf parsley, roughly chopped, 4 wild garlic leaves and 2 tbsp wild garlic flowers, to garnish.

See recipes by Anna in the book titled: Chefs at Home: 54 chefs share their lockdown recipes in aid of Hospitality Action available from Amazon now.