Bread-baked chicken & summer garden salad
Bake chicken legs in a bread crust to lock in the moisture and keep them really juicy, then add the crust to tomato, carrot and leaf salad for extra crunch
Potted crab
Serves 2
Easy
Prep:
Cook:
Plus chilling
Rustle up Tom Kerridge's crab starter with a hint of smoked paprika for your next dinner party. You can make it ahead, leaving you time to sit down and enjoy
Skip to ingredients
- 150g picked white crabmeatthe freshest you can buy
- 2 tbsp mayonnaise
- 1 shallotpeeled and finely chopped
- small handful chiveschopped
- ½ orangezested
- 2 large slices sourdoughgrilled or griddled, to serve
For the paprika butter
- 60g butter
- ¼ tsp smoked paprika
Nutrition: Per serving
- kcal715
- fat45g
- saturates14g
- carbs49g
- sugars4g
- fibre3g
- protein27g
- salt2.6g
Method
step 1
Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.
step 2
Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don’t let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.
