This is more substantial than a soup and makes a filling lunch or supper served with some fresh bread. The recipe is from ” The Hidden Hut” by Simon Stallard.
A recipe from ” The Hidden Hut” by Simon Stallard. Its good to make this in winter in the UK when crabs are usually both cheaper to buy and richer in the brown meat which makes this dish rich and flavoursome. Two whole crabs will give you about the right amount of crabmeat for this dish.
A warming, hearty and seasonal gratin from Yotam Ottolenghi. You can vary the vegetables using the same total weight, but these work very well together. Cut the vegetables into 2mm thick slices, using a mandolin if you need to.
A lovely thick bowl of chowder for the winter months. Its from ” Roast Figs Sugar Snow” by Diana Henry. I have had this book for many years but it has recently been reissued.
A luxurious version of Macaroni cheese from ” The Seafood Shack ” by Kirstie Scobie and Fenella Renwick. I visited Ullapool in the 1980s but this makes me want to return to try out the original version and other good things this restaurant serves.
A light summery pasta dish from ” Cook” by Thomasina Miers. If you like you could toss in about 100g each of Serrano ham and Manchego cheese at the end.
