Instructions: Ravioli: Grind down the langoustine flesh with the salt and pepper, add the double cream, chives and a squeeze of lemon and mix together. Place the stock into a wide pan and heat, bring to the boil and then simmer.

Place a teaspoon of langoustine mix into the centre of the ravioli paste.

Brush the lid with egg wash and seal the two ravioli discs ensuring there is no trapped air.

Place into a fish stock and cook for around 4 minutes. Drain and serve with the mussel broth.

Mussel broth: Cook the stock ingredients together for 4-5 minutes then strain into a clean pan.

Place the diced onion into a clean pan with a little butter and sweat off without colouring. Add the celery and carrot and cook for 2-3 minutes.

Add the stock and boil for 3 minutes, reducing the liquid. Add the double cream and reduce further. Add the mussels and butter and whisk in until well incorporated. Drain off some of the liquid and whisk the liquid to a froth.

Scatter the mussels and vegetables on a plate. Pour the frothy broth on the mussels and place the fish in the centre.

Coriander ravioli paste: Place the flour, egg, salt and chopped fresh coriander and parsley into a food processor and pulse until combined.

Place the dough onto a lightly floured work surface and knead well for 4-5 minutes.

Wrap in cling film and leave to rest for 30 minutes.

Ravioli: Sieve the flour with the salt. Add the egg and the olive oil. Mix to form a dough. Cover and leave to rest for at least 30 minutes.

The amount of oil needed will depend upon the strength of the flour. More oil may be needed.

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