It a arrived live and snappy Saturday morning and I transported it to Clerkenwell Kitchen and the awaiting expert on all things live and snappy, Laura.
Massive pans of rolling boiling salted pans of water awaited the catch. The Langoustines (scottish) got 2 minutes before being thrown into an icy cold bath. The crabs got 1 minute per 100g (approx 15 minutes each for the monsters we got).
We then made an apple sorbet to go with the Gateau Breton that Sanchia made and the apple and almond cake my mum made.
Bramley apples, peeled , cored and drenched in lemon juice then put in the freezer for 45 mins (to intensify flavour and colour) wizzed up in blender with a splash of juice and some sugar syrup. We popped it into the ice cream machine and after a while grated in some more apple into the mix. Perfect green apple sorbet!