Roll the pastry into a circle on a floured work surface and use it to line a 23cm/9in loose-based fluted tart tin ... Stir in the brown crab meat. Scatter the leeks over the pastry case and ...

About 30 minutes before you want to serve the tarts, preheat the oven, fill the shells with the crab/asparagus mixture, pour in the custard and bake. For the chilli flakes in the pâte brisée ...

For the salad, whisk the mustard, vinegar and olive oil together in a bowl. Add the Little Gems and watercress and mix well. To serve, place a slice of tart onto each plate and place a portion of ...

Remove the mussels from their shells and stir into the sauce along with the crab/shellfish meat and parsley. Turn the oven up to 220C/200C fan/gas mark 7. Fill the tart cases with the mixture and ...

Fresh Lump Crab Salsa Salad With Tomato and Peppers, Old Bay Seasoning and mango, are quick to make for a large gathering or unexpected guests! If you have had the opportunity in your life for ...

Toss crab and lime aioli together, place in a bowl and top with avocado and Maldon salt. Roll cucumber and garnish around the crab and place micro greens, flowers and yuzu saffron gel on plate.

Heat oil in a deep-fryer or deep saucepan to 180˚C. Fry each piece of prawn and crab toast separately until golden and topping is cooked (3-5 minutes). Drain on paper towels and cut in half. To serve, ...

basil seeds (available at Kalustyan's) Add the crab to a bowl and gently pick through to make certain there are no shells. Fold in the fennel pollen. Pour the warm water over the basil seeds and salt.

Novelist Jeff VanderMeer has lived in Florida most of his life. It’s where he spent his teenage years and where he’s written ...

During a trip to Tahiti, I spent a pleasant morning in Sebastien Philizot’s kitchen at Le Meridien, making gazpacho for lunch, talking food and learning a kitchen tip or two from this executive ...

Whether it’s an office lunch or a takeout meal for the team, here’s what to order from the chef’s new Wonder restaurant ...