Treat yourself to Rick Stein’s battered langoustines with a luxurious tartare sauce, made with homemade mustard mayonnaise, olives and gherkins. For the mustard mayonnaise, put the mustard, egg ...
Cool on a wire rack or serve immediately while warm. To serve, poach the eggs. Top each crumpet with a poached egg and some potted shrimp, then garnish with chives.