Argyll Marching Prawns



  • Potato salad
  • 275g waxy baby potatoes, such as Charlotte
  • 2 eggs
  • 150g shop-bought mayonnaise
  • 2 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 2 scallions, finely chopped
  • Basil oil
  • 15g fresh basil leaves
  • 5g fresh chives
  • 2 tbsp extra virgin olive oil
  • 100ml light olive oil
  • Prawns
  • 32 large raw Dublin Bay prawns (langoustines)
  • Tomato salad
  • 50g cherry tomatoes
  • 50g yellow cherry tomatoes
  • 1 tsp shredded fresh basil
  • Sea salt and freshly ground black pepper
  • Fresh basil cress, dill sprigs and rocket flowers, to garnish


  • Potato salad
  • Steam the potatoes until cooked through and tender, then place aside until cool enough to handle. Peel and cut into dice. Cook the eggs in water for 10-12 minutes until hard-boiled. Drain and crack off the shells, then finely chop.
  • Meanwhile, place the mayonnaise in a large bowl and add the olive oil, mustard and scallions. Season with salt and pepper and then fold in the warm potato dice and the chopped hard-boiled eggs.
  • Basil oil
  • To make the basil oil, place the basil and chives in a sieve and plunge into a pan of boiling water for 30 seconds. Briefly run under cold running water to prevent them from cooking any further.
  • Place in a tall beaker and add the extra virgin and light olive oil. Blitz with a hand blender until you have a smooth emulsion and season with salt. Transfer to a squeezy bottle and chill until needed.
  • Prawns
  • To cook the prawns, bring a large pan of water to a rolling boil and season heavily with salt. It should be as salty as seawater.
  • Plunge in the prawns and cook for 90 seconds or until just tender. Drain and leave to cool at room temperature. Once cold, snap off the heads and then twist off the tails and pull out the intestinal tract.
  • Finally crack off the shells. These can be kept covered with clingfilm on a tray in the fridge until needed.
  • Tomato salad
  • To prepare the tomato salad, dice the tomatoes and place in a bowl. Add the olive oil and season with salt and pepper. Set aside at room temperature to allow the flavours to develop. Just before serving stir in the basil.
  • Serve
  • To serve, spoon a line of the potato salad in the middle of each plate and arrange four prawns on each one. Drizzle around the basil oil and then scatter around the tomato salad. Garnish with the herbs and flowers.