Jack Stein served up langoustines with a Cornish pastis and a olive oil dressing on Sunday Brunch.
The ingredients are: 6 langoustine, 5g dashi granules (sachet), ½ cup Pastis, 1 shallot, olive oil, small bunch fresh tarragon, 10ml light soy sauce, 2 handfuls Macadamia, 50g butter, melted, Salt and freshly ground black pepper.
Serve with a side salad of: 1 whole lemon, 5 nasturtiums, or other edible flowers, 5g rocket and 4 stalks of fresh tarragon.
See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch
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