Chef's Summer Collection

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

Serves 4

Fritters:

• 200g Gram Flour 
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp turmeric 
• 1 diced red pepper
• 1 bunch finely sliced British asparagus
• 1 tbsp chopped fresh mint
• 150g peas
• Water to mix

Salsa:

• 400g of cherry tomatoes, diced
• 2 cloves of garlic crushed to a puree
• 1 handful of chopped fresh coriander
• 1 finely diced red onion
• 100ml white wine vinegar
• 1 tbsp mango chutney

1. Combine the flour and spices in a mixing bowl then slowly add water a tablespoon at a time, whisking until you have the consistency of double cream.

2. Add the vegetables and mint and stir to combine. Leave to chill whilst you make the salsa by combining all of the ingredients in a bowl. Set aside in the fridge.

3. Heat 1 tbsp of olive oil in a shallow frying pan (cook the fritters in batches so you don't overcrowd the pan) and on a medium to high heat, using a spoon, drop the batter mixture into the pan creating rounds of around 6cm diameter.  Cook until golden brown before flipping over and repeating.

4. Drizzle the cold salsa over the warm fritters and enjoy a light lunch, or serve with a warmed pitta bread and a dollop of vegan yoghurt for a more substantial meal.

Read more about Jon Baker and his cooking inspiration and what he loves about Suffolk produce: https://www.thesuffolkcoast.co.uk/articles/chefs-summer-special-john-baker-from-old-hall-southwold

Serves 4-6

• 1kg ripe tomatoes, halved or quartered depending on size - top tip, use heritage tomatoes if you can find some good quality ones locally to really add some colour to the salad
•  300g day-old/past it's best sourdough or ciabatta, torn/cut into large chunks
• 100ml extra virgin olive oil (using a good quality olive oil here really makes the difference)
• 50ml red wine vinegar
•  2 finely sliced red onions
•  100g of pitted olives, roughly chopped
•  2 handfuls of capers
•  1 cucumber, deseeded and cut diagonally into chunks
•  1 finely diced shallot
•  Salt and Pepper for seasoning

1. Combine your tomatoes, sliced red onions, olives, capers and cucumbers in a bowl.

2. In a separate bowl, whisk together your red wine vinegar and olive oil with a good pinch of salt and pepper and diced shallot.

3. Pour your dressing over your ingredients and stir through until all of the ingredients are nicely coated

4. Stir through your chunks of bread and serve - you can add some fresh parsley to garnish if you like and have some available

5. The panzanella is enjoyed best when it has been made the day before serving - this allows the bread to soften slightly and soak up all of the delicious juices.

Read more about Felicity Putnan and her cooking inspiration and what she loves about Suffolk produce: https://www.thesuffolkcoast.co.uk/articles/chefs-summer-special-felicity-putman-from-black-dog-delis