Dublin Bay prawns, lovage purée and boxty recipe
 Dublin Bay prawns are also known as langoustines and are served here with traditional Irish potato pancakes called boxty. 50ml/2fl oz white wine vinegar100ml/3½fl oz extra virgin olive oil2 tbsp vegetable oil1 tsp sugar1 garlic clove, finely chopped100g/3½oz kale, finely sliced½ head hispi or sweetheart cabbage, thinly slicedsalt 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 100ml/3½fl oz double cream50g/1¾oz lovage, chopped50g/1¾oz kale, stalks removed, leaves chopped pinch saltpinch sugar 100ml/3½fl oz double cream 50g/1¾oz lovage, chopped 50g/1¾oz kale, stalks removed, leaves chopped pinch salt pinch sugar 100g/3½oz cold mashed potato100g/3½oz potato, peeled and grated100g/3½oz plain flour 100ml/3½fl oz milk 1 free-range egg, beaten1 tbsp vegetable oilsalt and freshly ground black pepper 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 4 langoustines (or Dublin Bay prawns), shell on40g/1½oz butter 1 garlic clove, finely chopped1 lemon, zest and juice4 radishes, sliced, to garnish 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 Method To make the kale and cabbage, mix the vinegar, oils, sugar and garlic together in a small bowl and season with salt. Dress the kale and cabbage with the vinaigrette and set aside. To make the lovage purée, heat the cream in a saucepan and add the lovage and kale. Stir well, add the salt and sugar and cook until the leaves have wilted. Transfer to a food processor or blender and blitz to a purée. To make the boxty, mix the mashed potato, grated potato and flour in a large bowl. Whisk in the milk and egg and season with salt and pepper. Heat the oil in a frying pan and add the potato mixture to make a thin pancake, slightly thicker than a crêpe. Cook for 2–3 minutes on each side until golden brown. Use a round biscuit cutter to make 4 small pancakes. To make the Dublin Bay prawns, bring a saucepan of water to the boil and blanch the prawns for 5 seconds. Immediately plunge the prawns into iced water and then peel away the shells and devein. Heat the butter, garlic and lemon juice in a frying pan and cook the prawns until they are pink and cooked through. To serve, place the kale and cabbage on warmed plates and top with the prawns. Dot the lovage purée around the edges of the plates and finish with the lemon zest and radish. Serve the boxty on the side. To make the kale and cabbage, mix the vinegar, oils, sugar and garlic together in a small bowl and season with salt. Dress the kale and cabbage with the vinaigrette and set aside. To make the kale and cabbage, mix the vinegar, oils, sugar and garlic together in a small bowl and season with salt. Dress the kale and cabbage with the vinaigrette and set aside. To make the lovage purée, heat the cream in a saucepan and add the lovage and kale. Stir well, add the salt and sugar and cook until the leaves have wilted. Transfer to a food processor or blender and blitz to a purée. To make the lovage purée, heat the cream in a saucepan and add the lovage and kale. Stir well, add the salt and sugar and cook until the leaves have wilted. Transfer to a food processor or blender and blitz to a purée. To make the boxty, mix the mashed potato, grated potato and flour in a large bowl. Whisk in the milk and egg and season with salt and pepper. Heat the oil in a frying pan and add the potato mixture to make a thin pancake, slightly thicker than a crêpe. Cook for 2–3 minutes on each side until golden brown. Use a round biscuit cutter to make 4 small pancakes. To make the boxty, mix the mashed potato, grated potato and flour in a large bowl. Whisk in the milk and egg and season with salt and pepper. Heat the oil in a frying pan and add the potato mixture to make a thin pancake, slightly thicker than a crêpe. Cook for 2–3 minutes on each side until golden brown. Use a round biscuit cutter to make 4 small pancakes. To make the Dublin Bay prawns, bring a saucepan of water to the boil and blanch the prawns for 5 seconds. Immediately plunge the prawns into iced water and then peel away the shells and devein. Heat the butter, garlic and lemon juice in a frying pan and cook the prawns until they are pink and cooked through. To make the Dublin Bay prawns, bring a saucepan of water to the boil and blanch the prawns for 5 seconds. Immediately plunge the prawns into iced water and then peel away the shells and devein. Heat the butter, garlic and lemon juice in a frying pan and cook the prawns until they are pink and cooked through. To serve, place the kale and cabbage on warmed plates and top with the prawns. Dot the lovage purée around the edges of the plates and finish with the lemon zest and radish. Serve the boxty on the side. To serve, place the kale and cabbage on warmed plates and top with the prawns. Dot the lovage purée around the edges of the plates and finish with the lemon zest and radish. Serve the boxty on the side.