Moroccan Langoustine Rice from For The Love Of The Sea: A cook book to celebrate the British seafood

Ingredients

• 24 cooked langoustines
• 1 bay leaf
• ½ lemon, juiced
• Salt
• pepper
• 50 g butter
• Glug of vegetable or rapeseed oil
• 1 white onion, finely chopped
• 2 cloves of garlic, finely chopped
• ½ red chilli, thinly sliced
• 1 cm fresh ginger, peeled and grated
• 3 spring onions, trimmed and chopped
• 1 x 400 g tin of chickpeas, drained and rinsed
• Handful of green beans, ends trimmed
• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 200 g basmati rice
• 4 tbsp crème fraîche