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Langoustines with chargrilled pork belly and tomato dressing
Fruit and vegetables
1 head
garlic
few
thyme
sprigs
1
lemon
, juice only
4 ripe
beef tomatoes
, roughly chopped
1 red
pepper
, seeds removed, roughly chopped
½
cucumber
, roughly chopped
1 banana
shallot
, roughly chopped
1 handful mixed colour
cherry tomatoes
1
Little Gem lettuce
, cut thinly lengthways
few
basil
leaves
Cooking ingredients
1 tbsp
coriander seeds
1
bay leaf
2
star anise
2 tbsp
olive oil
black pepper
, to taste
2–3 tbsp
olive oil
2 tsp
sherry vinegar
1 tsp sweet
smoked paprika
dash
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 litre/1¾ pint duck or pork fat
Meat, fish and poultry
1kg/2lb 4oz
pork belly
6
langoustines
Other
100g/3½oz salt
6 wafer-thin strips lardo
Back to recipe
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