Anna Haugh served up tasty tapioca and potato croquette with langoustines on Saturday Kitchen.

The ingredients are: For the tapioca croquettes, 60g tapioca, 200g ready-made or leftover mashed potato, 1 tbsp capers, finely chopped, 1 tbsp chives, finely chopped, 1 tbsp tarragon, finely chopped, 20g Dijon mustard, ¼ tsp salt and oil, for deep frying.

For the langoustine dressing: 1 tsp Dijon mustard, 3 cooked langoustines (or prawns), 2–3 sun-blushed tomatoes, 50ml olive oil, 50ml vegetable oil, splash red wine vinegar and pinch salt.

To serve: 2 cooked langoustines, cut in half, 3–4 dill sprigs and 2–3 wild garlic leaves (optional).

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