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These big prawns shout simple and delicious! You can serve them hot or cold. The discarded shells and heads make great shellfish stock for risottos, paella and seafood soup

Serves 4

• 1kg whole langoustines
• 1 pot Sweet Chilli or Classic Mayonnaise from Iain Flynn

Bring a big pan of water to the boil. Add the langoustines, cover with a lid and boil for 4 minutes. Test by lifting one carefully from the water and removing the head. The tail flesh should be just opaque. If you want to eat these cold, drain immediately and run under the cold tap till completely cold. Or serve them straight from the pot, with mayonnaise and crusty bread.

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