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 very good chicken pie from ” The Weekend Cook” by Angela Hartnett. If you have some good bacon or pancetta then throw this in too. Serve with boiled frozen peas.
A warming and wholesome supper which can be prepared in advance and chilled, then baked about half an hour before you want to eat. It’s from ” Apple” by James Rich. Serve with your favourite vegetables.
Yotam Ottolenghi and his team have developed some great recipes for cauliflower and you will find a few of them appearing on this site over time. This is one of my favourites from his most recent book ” Simple”. It can be served as a side to meat or sausages but i like it on its own, or perhaps with brown rice , jacket potatoes or chips if I am feeling naughty….
