Wild garlic and langoustine pappardelle

By Anna Haugh From Saturday Kitchen Ingredients For the wild garlic pappardelle 1–2 handfuls wild garlic 150g/5½oz ‘00’ flour, plus extra for dusting 10g/⅓oz cornflour pinch salt 1 free-range egg 10g/⅓oz olive oil 30–50g/1–1¾oz water, depending on the moisture of the wild garlic …

Scallop soufflé with a shellfish sauce, lobster, langoustine, clams and mussels.

A seafood extravaganza. If you don’t want to cook the whole shebang, just try the individual soufflés with scallops. Ingredients For the scallop soufflés 40g/1½oz butter, plus extra for greasing 40g/1½oz plain flour, plus extra …