Dublin Bay prawns, lovage purée and boxty

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Anna Haugh
From Saturday Kitchen

Ingredients

For the kale and cabbage

  • 50ml/2fl oz white wine vinegar
  • 100ml/3½fl oz extra virgin olive oil
  • 2 tbsp vegetable oil
  • 1 tsp sugar
  • 1 garlic clove, finely chopped
  • 100g/3½oz kale, finely sliced
  • ½ head hispi or sweetheart cabbage, thinly sliced
  • salt

For the lovage purée

  • 100ml/3½fl oz double cream
  • 50g/1¾oz lovage, chopped
  • 50g/1¾oz kale, stalks removed, leaves chopped
  • pinch salt
  • pinch sugar

For the boxty

  • 100g/3½oz cold mashed potato
  • 100g/3½oz potato, peeled and grated
  • 100g/3½oz plain flour
  • 100ml/3½fl oz milk
  • 1 free-range egg, beaten
  • 1 tbsp vegetable oil
  • salt and freshly ground black pepper

For the Dublin Bay prawns

  • 4 langoustines (or Dublin Bay prawns), shell on
  • 40g/1½oz butter
  • 1 garlic clove, finely chopped
  • 1 lemon, zest and juice
  • 4 radishes, sliced, to garnish