Cocktail of Muncaster Crab
85g of mixed brown and white crabmeat
Juice of 1 lemon
20g chopped chives
1 bulb of fennel, thinly sliced
Apple puree (see chef’s tip)
Divide the apple puree between four individual serving dishes. Mix together the crab, lemon juice and chives and place on top of the apple puree. Slice the apple into batons and thinly slice the radish and fennel,
also placing these in the individual dishes. Finish with coriander.
Apple puree – peel and core four apples and cook down with a splash of water. When soft puree until smooth.