Braised Pork Cheek with Artichoke Salad & Langoustines

Serves 4.

Created exclusively for Lakeland by chef Nigel Mendham.


  • Braised Pork Cheek
  • Mixed Artichoke Salad
  • Langoustines


  1. Place a teaspoon of artichoke purée in the centre of a plate.
  2. Lay a couple of quarters of globe artichokes on top of the purée then top with a couple of crosnes.
  3. Place the pork cheek to one side of the artichokes and a couple of langoustines on the other.
  4. Drizzle lightly with the pork stock and the langoustine oil to serve.