A seriously clever dish which takes the idea of Baja California's fish tacos and reimagines them using wild British ingredients. Langoustines are gently cooked in a chipotle cream, before being garnished with a variety of interesting herbs. The sea arrowgrass replaces coriander; the sea buckthorn takes the place of lime and the sauerkraut adds a more complex crunch than raw cabbage. If you can't find the more unusual ingredients on the list then they can simply be omitted or replaced with your favourite herbs or lime juice; the results are still delicious.
See the full recipe here: https://www.greatbritishchefs.com/recipes/langoustine-sea-buckthorn-tacos-recipe

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