- 50ml/2fl oz dry vermouth
- pinch saffron strands
- ½ orange, zest and juice
- ½ lemon, zest only
- 100g/4oz butter, softened
- 4 garlic cloves, crushed
- 50g/2oz fresh chives, finely chopped
- ½ tsp crushed or ground sumac
- 1 tsp cumin seeds, finely ground
- salt and freshly ground black pepper
- 300g/11oz swede, peeled and chopped
- 2 tbsp tahini paste
- 3 garlic cloves, crushed
- 3 tbsp cumin seeds, finely ground
- 1 lemon, juice only
- 4–6 tbsp olive oil
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 20 large langoustines, heads and shells removed, de-veined
- green salad leaves, to serve
- For the butter, pour the vermouth into a large bowl and add the saffron strands. Set aside for 2-3 minutes, then stir in the orange zest, orange juice and lemon zest.
- Add the butter, garlic, chives, sumac and cumin and beat until combined. Season, to taste, with salt and freshly ground black pepper and beat again.
- Spread out a sheet of cling film onto a flat work surface. Spoon the flavoured butter mixture onto the cling film, then use the cling film to shape and roll the butter into a sausage shape. Roll the cling film around the butter and seal the ends tightly. Chill in the fridge for two hours, or until firm.
- When the flavoured butter has been chilling for 1½ hours, prepare the mash. Bring the chopped swede to the boil in a pan of salted water, then reduce the heat and simmer for 15–20 minutes, or until the swede is tender. Drain well.
- Blend the drained swede in a food processor until smooth, then transfer the puréed swede to a large mixing bowl. Stir in the tahini, garlic, cumin, lemon juice and olive oil, then season, to taste, with salt and freshly ground black pepper.
- For the langoustines, heat the olive oil in a heavy-based frying pan over a medium to high heat. Add the langoustines, in batches if necessary, and fry for 1-2 minutes, stirring all the time, until pink and cooked through. Remove from the pan and set aside.
- Add 75g/3oz of the chilled orange-saffron butter to the pan, then take the pan off the heat and set aside until the butter has melted.
- To serve, pile the langoustines onto a serving platter. Drizzle over the melted orange-saffron butter. Slice the remaining chilled butter and place the slices on top of the langoustines. Spoon the swede mash into a large bowl and pile the salad leaves onto a large plate. Allow guests to help themselves.