Langoustines With Tattie Scones & Dressed Salad Leaves

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Jamie Oliver


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tsp caster sugar

90 g plain flour

Small knob of ginger

Freshly grated nutmeg

250 g cooked potato riced or thoroughly mashed choose a floury variety such as king edward or maris piper

tsp good quality dijon mustard

60 g fine semolina

1 tbsp freshly squeezed lemon juice

Tattie scones

125 g mixed salad leaves

12 langoustines cooked and peeled carapaces of 4 reserved

1 medium egg yolk

Melon mango salsa

small ripe but still firm mango peeled deseeded and finely diced

Zest and juice of lime

small red chilli deseeded and finely chopped

Lemon olive oil vinaigrette makes more than you need store the rest in a screwtop jar in the fridge for up to a week

ripe cantaloupe melon peeled deseeded and finely diced

garlic clove crushed

75 ml extra virgin olive oil

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