For 8 individual tartlets or an 8” larger tart you will need:
- 250g shortcrust pastry
- 250g brown crab meat
- 3 egg yolks
- 120ml whipping cream
- A good pinch of sea salt
- A pinch of paprika
- 250g picked white crab meat
- 1 batch of hollandaise sauce (as above)
- A rind of parmesan to grate on top
- 2-3 spears of asparagus per person (cooked by your preferred method from the above)
1. Roll out the pastry to the thickness of a £1 coin and gently lay over the tart mould. Coax the sides into the mould corners. Trim the excess pastry leaving a slight overhang. Chill the pastry for 45 minutes.
2. Line the pastry with foil and baking beads this is known as blind baking). In pre heated oven (180°) cook the tart for 20-25 minutes until the edges begin to brown. Remove the foil and return to the oven for a further 5 minutes, turning the temperature down to 110 degrees.
3. Blend the brown crab, whipping cream, egg yolks, salt and paprika in a food processor and then pass through a fine sieve into your tart.
4. Bake the tart for around 25-30 minutes until the custard has set with a gentle wobble. Mix the white crab meat with the hollandaise, top the tart and then finely grate parmesan to cover. Gratinate under a grill and then serve and warm with your asparagus. Perfect with a glass of Vermentino or Pecorino (both Italian numbers that are great with shellfish).
Read more about Dave Wall, his cooking inspiration and what he loves about Suffolk produce: https://www.thesuffolkcoast.co.uk/articles/chefs-summer-special-dave-wall-from-the-unruly-pig
New Potato, Tomato & Dill Salad - Hannah Frost from Pump Street Bakery
This will serve four people as a summer side dish. Perfect for a barbeque spread or as an accompaniment to some fresh bread and cheese. You will need:
- 3 shallots, finely sliced
- 20g dill (3 stalks for garnish)
- 400g cherry tomatoes
- A glug of red wine vinegar (balsamic vinegar works perfectly too!)
- 600g new potatoes
- 1 vegetable stock cube
- 3 spring onions (optional, as a garnish)
- Sea Salt (Halen Mon is a Pump Street favourite)
1. Half your potatoes into bite sized pieces and boil in salted water until cooked through, but still nicely firm. Put these to one side until the sauce is ready.
2. Finely slice the shallots, warm some olive oil on a medium high heat, gently fry the onions when the oil is hot, season generously with sea salt.
3. When the onions are soft and golden, add halved cherry tomatoes to the pan, continue cooking on a medium high heat until softened, around 2 minutes.
4. Now add a glug of red wine vinegar, a stock cube and 1/2 cup water. Save three whole dill stems for decoration and remove the rest of the dill fronds from the stalks and add these to the mixture in the pan.
5. Simmer gently until the tomatoes and onions melt together into a syrupy jammy sauce. Taste as you go and add more salt to your liking.
6. After around 10 minutes your sauce should be beautifully combined, with some remaining chunks of tomato.
7. Mix the potatoes with the onion and tomato mixture, garnish with finely sliced spring onions and the remaining fresh dill. Season generously with salt and black pepper and enjoy.
Read more about Hannah Frost and her cooking inspiration and what she loves about Suffolk produce: https://www.thesuffolkcoast.co.uk/articles/chefs-summer-special-hannah-frost-from-pump-street-bakery