Nothing says summer like fresh seafood charred on the BBQ, served simply with a fresh lemon, chilli and garlic oil.
4 Farmdrop products in this recipe
Here’s how you do it
Thinly slice the chilli (leave the seeds in if you like more heat).
Peel and finely chop the garlic.
Pick the herb leaves and roughly chop
Add the chilli, garlic and half the parsley to a small pan with a few tablespoons of olive oil and a big pinch of Maldon salt. Heat gently for a few minutes and leave to cool and infuse while you prepare the langoustines.
Prepare the langoustines by cutting in half down the length with a sharp knife. Remove the intestinal tract with the tip of the knife and discard. You can leave in the grey liver from the heat, or scrape out and discard if you prefer.
Pre-heat the BBQ or a griddle pan. Brush the langoustine flesh with sunflower oil and then grill flesh side down for a couple of minutes until the flesh is firm and opaque.
Drizzle with the infused oil, lemon juice and top with the Urfa chilli if using and the remaining parsley. Serve immediately.