BBQ Cornish Lobster tail and skewer with rosehip glaze and fermented Green Tomato Sauce | Recipe by

Ingredients

• 250g Pork shoulder, sinew removed and diced.
• Lobster claws and knuckles.
• 50g Ginger peeled
• 50g Red onion
• 12g Garlic, chopped
• 2g Chilli powder
• 2g Garlic powder
• 2g Garum masala
• 1g Fenugreek powder
• 1g Blackpepper
• 5g Rapeseed oil
• 5g Lime juice
• 3g Salt
• Tomato water
• 500g Tomatoes – including trimmings.
• 1 Dash of Tabasco
• 20g Basil
• 50ml Orange Juice
• Pinch of Salt
• 25ml Water
• 25g sugar
• 25g white wine vinegar
• Rosehips 200g
• 150g Water
• 1 x lemon zest
• 5g fresh ginger
• 1 x cardamom