Serves 6


Pickled kumquat

4 kumquats, cut into ¼” round slices

60ml rice vinegar

20g sugar

1 pinch chili flakes

Tandoori gremolata

10 kumquats, finely grated zest and juice

5g olive oil

3g tandoori paste

5g lime juice

1 pinch crushed black pepper



1 egg yolk

4g tandoori paste

1 pinch espelette pepper

6g salt

Freshly ground white pepper

12 scottish langoustines, peeled and deveined

10 spring roll pastry sheets, finely julienned

Hearts of palm

280g fresh hearts of palm, preferably from the thick base

13g coconut oil

4g tandoori paste

240ml chicken stock or low sodium chicken broth, divided

230ml heavy cream, divided

Salt and freshly ground white pepper

To finish

Canola oil for frying


30g lemon balm salad


For the pickled kumquat

Place the kumquats in a heat-proof container. In a small saucepan, bring the vinegar, sugar, and chili flakes to a boil, and then pour over the kumquat. Cover and refrigerate for 1 hour or up to 3 days.

For the tandoori gremolata

Mix all of the ingredients together and season with salt to taste. Set aside.

For the langoustines

In a small bowl, whisk the egg yolk with the tandoori paste, espelette pepper, salt, and white pepper. Evenly coat the langoustines in the mixture. Wrap each langoustine with the spring roll julienne. Reserve chilled.

For the hearts of palm

Cut 24 matchsticks from the hearts of palm and reserve for garnish. Cut 100g of brunoise from the remainder and reserve the trim. In a medium sauté pan over a medium heat, combine the coconut oil and tandoori paste and cook, stirring for 2 minutes, or until fragrant. Add the brunoised hearts of palm and sauté for 2 minutes, until tender but not colored. Add 120g of the chicken stock and 115g of the heavy cream and simmer until reduced to a sauce consistency. Season with salt and pepper to taste. Reserve, warm. In a small saucepan, combine the remaining hearts of palm trim with the remaining stock, cream, and a 6g of salt. Simmer over a medium heat until the hearts of palm are very tender. Scoop the hearts of palm into a blender and puree with enough of the cooking liquid to make a smooth, thick purée. Pass through a fine meshed sieve and reserve, warm.

To finish

Fill one third of a large heavy-bottomed pot oil and heat to 175c. Fry the langoustines in batches until golden brown (1-2 minutes) and strain onto a paper-towel lined tray. Sprinkle with salt. Place a warm langoustine on top of a spoonful of brunoised hearts of palm. Top with two matchsticks of hearts of palm, two slices of pickled kumquat and two pieces of lemon balm salad. Spoon 5-6 dots of purée around the langoustine, as well as a drizzle of tandoori gremolata.

Find out more about chef Bouludand about FOUR’s International edition.

Photography by t.schauer