Jersey royals, seared langoustines and creamed savoy cabbage

Conjure up an early taste of summer with this dish, perfect for al fresco eating

Serves 4


  • 450g/1lb cooked Jersey Royals
  • 2 tbsp olive oil, plus extra for drizzling
  • 300ml/½pt double cream
  • ½ savoy cabbage, shredded
  • Salt and ground black pepper
  • 12 raw langoustines, peeled and de-veined
  • 15g/½oz butter Juice of ½ lemon
  • Handful fresh chives, chopped
  • 4 slices Parma ham
  • Mixed baby cresses, to garnish


Slice the cooked potatoes into 5mm/¼in slices and place in a bowl with a drizzle of olive oil.

Gently cook the cream in a pan until reduced by half. Add the cabbage and stir until it wilts. Season. Season the langoustines with a little salt and olive oil.

Place a sauté pan on the heat, drizzle with a little olive oil and cook the langoustines on either side for 30-40 seconds or until golden. Add the butter and a squeeze of lemon jui ce, tos s the langoustines to coat, then remove with a slotted spoon and put on a warm plate to rest.

Toss the Jersey Royals into the same pan, add the chives and the remaining lemon juice and cook for a minute or two. Transfer to a bowl. Wipe the pan, return to the heat and cook the ham until crisp. Remove and set aside.

Arrange a dollop of the cabbage mix onto 4 warm serving plates and top each with 3 langoustines. Spoon the Jersey Royals and their cooking juice over and around, then finish off with a slice of crispy Parma ham and a sprinkling of mixed baby cresses.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic