This has to be one of my favourite dishes as it uses the best of ingredients – local pork belly and French langoustines – and the combinations of flavour between the pork belly, the sweetest langoustine then the sharpness of the apple and vanilla purée work fantastically well together.

Ingredients

Langoustines

Vegetable oil

12 fresh langoustines, peeledand cleaned

Salt and pepper

Juice of ½ lemon

50g butter

Apple and vanilla purée

1kg apples

200g caster sugar

50g butter

1 vanilla pod

Juice of 1 lemon

Pork bacon

4 slices pork belly

Vegetable oil

2 tsp maple syrup

2 tsp veal jus

1 dash sherry vinegar

Sautéed spinach

200g spinach

1 knob of butter

1 pinch of salt

1 squeeze of lemon juice

Langoustine jus

1kg langoustine/lobster carcasses

1 carrot

1 leek

1 clove garlic

2 sprigs fresh thyme

2 star anise

100ml brandy

2 tbsp tomato purée

950ml fish stock

950ml veal jus

Veal jus

5kg fresh veal bones

1 onion

1 leek

1 carrot

1 bay leaf

2 dsps tomato purée

75cl red wine

Herb oil

1 bunch parsley

1 bunch basil

1 bunch chervil

300ml vegetable oil

Salt

To serve

4 slices Parma ham

4 slices crispy pancetta

Langoustine jus

Baby cress

2 whole Brazil nuts

Herb oil

Method

Apple and vanilla purée

Peel the apples, cut them in half and remove the core. Roughly cut them up into 1cm pieces and place in a solid-based saucepan with the sugar and butter and sauté until soft, then add the vanilla pod and lemon juice.Remove the vanilla pod, scrape out the seeds and place them back in with the apples. Transfer to a food processor and blend until silky smooth.

Pork bacon

Sauté the pork belly in a medium-hot thick-bottomed pan with a little vegetable oil until golden brown on both sides; add the maple syrup and veal jus followed by the sherry vinegar – mix well together, making sure the pork belly is well covered in the juice, then set to one side.

Sautéed spinach

Wilt the spinach in a pan with the butter, salt and lemon juice then also set aside.

Langoustines

In the same pan add a few drops of vegetable oil. Place the langoustines into the pan and sauté for around 1 minute on each side until light golden brown; season, add the lemon juice and butter, and remove from the heat.

To serve

Using a spoon make a drag of the apple and vanilla purée on each serving plate and place a slice of the pork bacon in the centre of that. Place on top of the pork bacon a little of the sautéed spinach followed by the langoustines, three on each. Lay across the langoustine a slice of Parma ham and top that with some baby cress.Using a truffle slice shave the Brazil nuts all over, drizzle a little herb oil and a few drops of the langoustine jus around the plate and serve straightaway.

Langoustine jus

Preheat the oven to 180°C. Place the langoustines or lobsters into a tray and place into the oven for 30 minutes. Remove from the oven and place the tray onto the heat. Peel and chop the vegetables and garlic and add to the tray with the langoustines/ lobsters, thyme and star anise and fry them until the vegetables take on a bit of colour. Add the brandy followed by the purée and mix together well. Pour all of this into a stock pan and add the fish stock and the veal jus. Bring slowly up to the boil and skim with a ladle to remove any impurities that are on top. Turn the heat down and leave to simmer for 2 hours. Pour off the liquid and pass this through a fine sieve into a clean saucepan. Place the pan onto the heat and gently reduce the stock until it resembles the consistency of gravy. Pour into a sealed container and either freeze or store in the fridge. It will keep for 3 to 4 days.

Veal jus

Preheat the oven to 180°C. Place the bones into a high-sided roasting tray and place into the oven until golden brown, around 20 minutes. Remove the bones from the tray and place into a large stock pan. Peel and chop the vegetables and add them along with the bay leaf to the roasting tray used for the bones. Place the pan containing the vegetables onto the heat and stir around until they start to turn brown then add the tomato purée and the wine. Stir this together well and then add to the bones. Top the saucepan up until the water just covers the bones and gently bring the stock up to the boil, skimming with a ladle all the time to remove any impurities that float to the top. Gently simmer the stock for 8 hours, skimming all the time. Pass the stock through a fine sieve or muslin if you have it and pour the liquid back into a clean saucepan. Reduce slowly until the liquid is a gravy consistency. Reserve in the fridge (it will keep for 4 to 5 days) or freezer until needed.

Herb oil

Blanch the herbs in a saucepan of boiling water for 10-15 seconds then remove and immediately immerse in ice-cold water. Remove and wring dry in a cloth. Place the herbs into a liquidiser with the vegetable oil and salt and blend for 5 minutes. Remove from the blender and pour into a cloth and allow the oil to drip through. Once all the oil has dripped through place into a container in the fridge until required. This will keep for a couple of days.

To serve

Using a spoon make a drag of the apple and vanilla purée on each serving plate and place a slice of the pork bacon in the centre of that. Place on top of the pork bacon a little of the sautéed spinach followed by the langoustines, three on each. Lay across the langoustine a slice of Parma ham and top that with some baby cress.Using a truffle slice shave the Brazil nuts all over, drizzle a little herb oil and a few drops of the langoustine jus around the plate and serve straightaway.

Eat Jersey!

Following the success of the inauguralEat JerseyFood Festival last year,we are delighted to announce that the eventwill once again be running for 2016.

From Thursday 3 to Sunday 6 November, Executive Head Chef Mark Jordan will be joined for a second year at The Atlantic Hotel,by a prestigious line-up of 11 renowned chefs from the Channel Islands and Britain in a celebration of the gourmet produce and fine-dining in Jersey.