Santiago Lastra served up tasty langoustine tacos with sea buckthorn, sauerkraut and fresh tortillas on Saturday Kitchen.

The ingredients are: 8 langoustines (or large shrimps), cleaned and peeled, heads reserved.

For the sea buckthorn reduction, 250g sea buckthorn pulp (or tamarind paste), 125g caster sugar and 125g muscovado sugar.

For the tortillas: 200g plain flour, 50g wholemeal flour, 4g fine salt, 8g baking powder, 1 tbsp rapeseed oil, 20g butter, at room temperature and cornflour, for dusting.

For the chipotle cream: 250g double cream and 50g chipotle paste.

To serve: 2 tsp olive oil, 5 garlic cloves, thinly sliced, 100g sauerkraut, 2 tsp toasted sesame seeds and handful chickweed, watercress, chervil and other sea herbs.

See fresh tortillas recipes in the book titled: The Ultimate Tortilla Press Cookbook: 125 Recipes for All Kinds of Make-Your-Own Tortillas–and for Burritos, Enchiladas, Tacos, and More available from Amazon now.