Begin by making the tapioca cracker. Blanch the tapioca in boiling water 3 times then transfer to a small saucepan and cover with water

Simmer until the tapioca is completely broken down – this will take about 2 hours. You may need to top it up with a little more water

After this time, stir in the squid ink and season with a little salt. Spread onto a Silpat mat and dehydrate at 60°C overnight until completely dry

Carefully trim the sinew from the pork cheeks and season with salt. Add a dash of oil to a large, hot saucepan and caramelise the cheeks all over. Leave to drain in a colander

Add the carrots to the same pan and caramelise deeply, then add the onions and caramelise very slowly to retain their natural sweetness. Towards the end of the process add the garlic and herbs and cook until broken down

Add the spices and toast them off for a maximum of 2 minutes. Deglaze the pan with the apple juice and reduce to a glaze consistency

Add the pork cheeks and stock to cover, using a cartouche to keep the pork cheeks from floating above the level of the stock

Bring to the boil and simmer for 2–3 hours until the cheeks are very tender. Allow to cool before taking out of the liquor

Preheat the oven to 190°C/gas mark 5

To make the bisque, chop up the lobster shells and roast in the oven for about 30 minutes, until dried and roasted

Meanwhile, add the carrots to a wide pan with a dash of oil and caramelise deeply. Add the onions and fennel and caramelise very slowly. Towards the end of cooking, add the garlic and herbs and cook until broken down

Add the spices and toast them for a maximum of 2 minutes. Add the tomato purée and tomatoes and cook out for 10 minutes

Deglaze the pan with the brandy and burn out the alcohol. Reduce to a glaze, then add the shells and the stock to cover

Bring to the boil, simmer for 1 hour then pass the liquid through a sieve lined with muslin into a clean pan. Reduce by half

Add the cream and bring to the boil. Season with lemon juice, salt and pepper to taste

Preheat a deep-fryer to 190°C

When the tapioca cracker is dry, break up into pieces and deep-fry until puffed and crisp

Cut the apple into julienne just before serving

To serve, place a pork cheek in a bowl with the apple julienne and a tapioca cracker on top. Serve the lobster bisque on the side