- Braised Pork Cheek
- Mixed Artichoke Salad
- Place a teaspoon of artichoke purée in the centre of a plate.
- Lay a couple of quarters of globe artichokes on top of the purée then top with a couple of crosnes.
- Place the pork cheek to one side of the artichokes and a couple of langoustines on the other.
- Drizzle lightly with the pork stock and the langoustine oil to serve.