Robert Reid's langoustines and pork belly

Main course: Serves 4. Total time: 12 hours

Pan-fry pork in butter over medium heat until golden. Plunge into cold water; rinse. Transfer to heavy-based pot. Submerge under soy sauce, sake, mirin, water, two chillies, ginger and bonito flakes. Cover and bake overnight in 140C/275F/Gas 2 oven. When cold, cut pork belly into 12. Roll in flour and fry in butter until tender. Towards end of cooking strew with chopped rosemary. Drain on paper.

Plunge langoustines into boiling water for two seconds, peel, reserve meat. Chop heads and shells. Adding no liquid, cook in frying pan on medium heat, shaking. Add stock, onion, carrot, fennel, tomato, herbs, garlic, 10 black peppercorns and a chilli. Bring to boil, turn heat to lowest, cover and simmer for 15 minutes (finally adding purée). Cool and strain. Remove red fat from top and reserve. Boil half the liquid until reduced to two tablespoons. Return this to the rest of the liquid.

Pan-fry langoustine tails in a little oil. Heat lardons. Warm sauce, adding shallot, black and white peppercorns and finely chopped rosemary spikes, without cooking. Dress the langoustines with sauce. Serve with mashed potato.