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Ingredients

• 200.0g Umbrian or Puy lentils
• 1 shallot
• ½ carrot
• 1 stick celery , halved
• 3 garlic cloves
• 2 slices pancetta
• a couple of sprigs of thyme
• 1 bay leaf
• olive oil
• 100.0g mushrooms (use ceps if they are in season or chestnut mushrooms if not), sliced or chopped
• 12 raw langoustines or large prawns
• 300ml - 500ml shellfish stock (see tip, below)
• 142.0ml carton double cream
• truffle oil
• a few cubes of butter straight from the fridge

Description

The Ultimate Show-off Cooking, What Could Be Flashier Than A Foam?

BBC Good Food