Supper. I scooped a few Scottish langoustines from a pal this morning so I’ve cooked them in butter with chillies and some wild seaweed and Cornish sea salt.
For extra smiles, I whisked up a little aioli with Clarence Court eggs.
Supper. I scooped a few Scottish langoustines from a pal this morning so I’ve cooked them in butter with chillies and some wild seaweed and Cornish sea salt.
For extra smiles, I whisked up a little aioli with Clarence Court eggs.