Stage 1

Season pan with olive oil, 2 cloves garlic and maldon salt
Add 5 langoustines (halved) to a pan flesh side down

Add 15 grammes of Kerrygold butter
Fry for 2 minutes
Add 100ml of cream and bring to the boil
Put the pan under the salamander for 3 minutes until cooked through
Add to clay pot and serve

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