Grilled paprika langoustines with roast garlic aïoli

To make the aïoli, heat the oven to 200C/fan 180C/gas 6. Put the garlic cloves on a piece of foil, drizzle with 1 tbsp of olive oil and season.

Make a parcel of the foil and roast in the oven for 30 minutes until the garlic is really soft. Cool.

Bring a pan of water to the boil and blanch the langoustines for 1-2 minutes.

Once cool, put each langoustine belly-side down on a chopping board and carefully cut in half lengthways.

Squeeze the garlic cloves out of their skins and add to a food processor with the egg yolk and a pinch of salt.

Whizz briefly, then slowly drizzle in the sunflower oil, starting very slowly at first. Season with pepper and lemon juice.

Heat the grill to high. Add the langoustines to a large bowl and drizzle with 3 tbsp of olive oil, scatter over the paprika and cayenne, add a large pinch of salt and toss really well.

Put the langoustines on a large baking sheet, cut-side up, and grill for 4-5 minutes until charred.

Pile onto a platter with the lemon wedges and aïoli on the side. Serve with rocket and bread.