recipe: crab cakes

The brown crab (Cancer pagurus) is a UK seafood powerhouse, thriving along all British and Irish coasts from rocky intertidal shores down to offshore depths beyond 100 meters. As nocturnal predators, these crabs inhabit reefs, boulders, and soft seabeds, where they feed on molluscs and smaller crustaceans.

While brown crab underpins one of the UK’s most abundant and valuable inshore shellfish fisheries — available year-round via static pots (creels) — this abundance shouldn't be mistaken for infinite availability. Maintaining healthy stocks and protecting their delicate marine habitat requires responsible management, including regional minimum landing sizes to safeguard breeding populations.

I got these from the fishmonger whose pitch is next to mine. He always has a massive queue of people that trails right across my pitch. By the time they finally get to him, they're quite often munching on some arancini, a couple of slices of tortilla, or a scotch egg from my stall. Anyway, I digress! On this particular day, there happened to be some brown crab left — pretty unusual — so I snagged them in exchange for some scotch eggs!

Using freshly dressed brown crab makes all the difference in achieving a rich, authentic flavor for these luxury crab cakes.

crab cakes

luxury golden crab cakes

IngredientsMakes: 510g (6)

400g	(3)	crab meat
20g		lemon juice
200g		eggs
55g		spring onion
6g		aromat
3g		vegetable oil

Method

Mix all the ingredients and leave to infuse for 30 mins in the fridge.

Put a tablespoon of mix into a hot non stick pan and flatten into a pattie.

Cook on a medium high heat until golden turn once.

Don't crowd the pan, two batches of three at a time.

For extra crisp dust them with a mix of 50/50 corn flour plain flour, and glaze the pan with oil or butter before cooking.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: large maki roll trout & chives w/ carrot rice (Japanese inspired sushi roll)

large maki roll trout & chives w/ carrot rice

large sushi roll w/ low carb carrot & sesame rice - trout, chives

IngredientsMakes: 200g (8)

2.2g		nori
125g		carrot and sesame sushi rice 400	(recipe below)
75g		trout
8g		chives

carrot and sesame sushi rice 400

low carb low cal sushi rice substitute

IngredientsMakes: 730g

150g		sushi rice
26g		vinegar
230g		water
20g		sugar
4g		salt
400g		carrots
10g		sesame seeds

Place all the ingredients into a rice cooker and stir so everything is evenly distributed.

Set to white rice and wait until cooked ~20mins.

Use wet hands when handling the rice so it doesn't stick to your hands.

100-150g for large rolls - full size maki rol.

50-70g for small - half size maki rolls.

Serve w/ soy & wasabi, and if there are other types of roll, pickled ginger too.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

visual recipe: large maki roll trout & salad w/ carrot rice (Japanese inspired sushi roll)

trout fillet cut along the centre & folded over - remove the skin & blood line - seen here in the middle

cut into maki roll pieces - the lengths don't have to be in once piece

assemble with your favourite filling - I made 5 different types this time

trout & salad, trout cucumber & ginger, trout & red pepper, trout & home grown yellow cherry tomatoes

trout & salad - 6 cut - 8 works well too

Serve w/ soy sauce or ponzu & wasabi, and if there are other types of roll, pickled ginger too.

lets eat!

recipe: smoked haddock & tomato vlini w jamon serrano

The garden is starting to give now, and this is leftovers thrown together with bits - three cherry tomatoes & a courgette - from the garden. The cauliflower mash was leftover from a cauliflower humous experiment. A caramelised onion humous is a pretty good replacement - and would save making the hotdog onions & cauli-mash, which takes a little time!! Anyway a nice light lunch from bits & pieces. Smokey from the ham & the fish, sweet acidity from the tomatoes, base notes from the cauli-mash and fragrant light notes from the oregano and a touch of heat from the black pepper. All brought together with the sweet ginger chilli & yogurt symphony of the kimchogu . . . .  hmm.

smoked haddock & tomato vlini w jamon serrano

smoked haddock & tomato vlini served w/ jamon serrano

IngredientsMakes: 321g (1)

295g		smoked haddock & tomato vlini	(recipe below)
26g		serrano

smoked haddock & tomato vlini

thin discs of raw courgette w/ cauliflower mash topped w/ diced courgette kimchogu, smoked haddock & tomato

IngredientsMakes: 295g (5)

65g		courgette
35g		cauliflower mash	(recipe below)
125g		diced courgette kimchogu	(recipe below)
40g		smoked haddock
30g		yellow cherry tomatoes
0.2g		oregano
0.5g		black pepper

cauliflower mash - visual recipe

cauliflower mash w/ a light hint of cumin

IngredientsMakes: 460g (4)

25g		butter
1g		cumin seeds
520g		cauliflower
70g		hotdog onions	(recipe below)
10g		lemon juice
35g		butter
2g		salt

Method

Put the onion on to start.

Steam the cauliflower until soft but not falling apart then char it in a smoking hot oil glazed pan. Rub a stick of butter all over the pan, dust it w/ cumin seeds and quickly place the cauliflower flat side down in the pan.

Blend everything together until a smooth puree is formed.

hotdog onions

slow cooked thick cut onions - soft & slightly charred

diced courgette kimchogu

IngredientsMakes: 125g (1)

55g		courgette
70g		kimchogu	(recipe below)

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: low carb maki - prawn & chives (large sushi roll / Japanese fusion)

If you switch the cornflour for 10g coconut flour, and the surimi for flaked steamed fish it's leaning much more towards keto . . . I love these . . . I'm slowly building a repertoire of fillings. As you might guess, some things work, somethings, not so much! If you try any variations you're welcom to put them in the comments!

lsr low carb maki prawn & chives

large riceless sushi roll - prawn & chives

IngredientsMakes: 224g (8)

2.2g	(1)	nori sheets
42g		maki pancake	(recipe below)
100g		low carb maki lettuce & surimi	(recipe below)
76g	(4)	steamed jumbo tiger prawns	(recipe below)
4g		chives

Method

Makes one large roll. 8 pieces.

maki pancake

rectangular pancakes for low carb maki - trimmed pancakes in the photo

IngredientsMakes: 274g (5)

200g	(4)	medium eggs
20g		cornflour
180g		milk

Method

Makes 5 pancakes - 80g mix each

Using 27cm pancake skillet - large one!

80g x5 pancakes - weigh in 274g - ovals 42g each - 210g / 5

-

Stick blend all the ingredients together breaking up the egg whites.

Pour 80g mix onto the oil glazed pan.

Move the pan about so the batter completely coats the bottom of the pan.

Hold the pan above the flame, keep the mix moving to evenly coat the surface.

Keep moving the pan until all the mix has set.

Turn the heat down and wait until the pancake comes away from the pan easily.

Toss the pancake to cook the other side.

Turn out onto a suitably larg plate. Reapeat until you have 5 pancakes.

Hold a sheet of nori over the top pancake - widest edge toward you.

Cut 2 parallel lines across the pancake so it's 1 inch short of the depth of the nori.

The top should be an inch short of the nori sheet so it rolls properly.

This gives you 5 ovals and off cuts.

low carb maki lettuce & surimi

low carb rice replacement for sushi rolls

IngredientsMakes: 740g

460g		gem lettuce
50g		red onion
250g	(6)	fish sticks
10g		coriander

Method

Shred the lettuce. Peel & brunoise the red onion.

Squeeze all liquid from fish sticks - yield 220g - chop & mix w/ a touch of soy sauce.

Mix everything until evenly distributed.

Use 100g per large maki roll.

steamed jumbo tiger prawns

IngredientsMakes: 114g (6)

168g

(6)

jumbo tiger prawns

Method

Tempura style prep.

Cut inside muscle, break muscle along length.

Skewer, place on oil glazed pan, tbsp of water, cover w/ lid.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: sesame prawn & squid toastie bites w/ wild garlic

sesame prawn & squid toastie bites w/ wild garlic

sesame prawn & squid toastie bites w/ sweet chilli sauce

IngredientsMakes: 300g (16)

270g		sesame prawn & squid toastie	(recipe below)
30g		sweet chilli sauce

Make sesame prawn & squid toastie and leave in the fridge over night to set.

Cut the toastie into 4, then cut each quarter into 4 again.

Toast the edges in an oil glazed pan, then drizzle with some sweet chilli sauce.

sesame prawn & squid toastie

sesame coated french toast stuffed w/ herbs prawns & squid

IngredientsMakes: 540g (2)

80g		squid
20g		spring onions
30g		wilted wild garlic	(recipe below)
5g		butter
60g	(4)	king prawns
80g		mixed root mash	(recipe below)
80g		sweated peppers	(recipe below)
0.5g		salt
3g		lemon balm
3g		chocolate mint
3g		chives
1g		black pepper
186g	(4)	multigrain sliced bread
20g		sesame seeds
55g		eggs
40g		milk

Inspired by prawn toast & sweet chilli sauce.

The mash and sweated peppers were leftovers to add a little flavour and help the squid bind the contents once cooked.

Cut the prawns into thirds, large prawns give a nice texture to the bite! Or use smaller ones but don't cut them up!

Whisk the milk into the egg in a bowl large enough to hold the sliced bread.

Place the sesame seeds in a similar sized bowl.

Blend the squid until smooth.

Chop the herbs, and mix everything except the bread, beaten egg & sesame seeds into a thick mash.

Take two slices of bread and spread half of the mix onto each.

Then squash the other two slices on top to make to sandwiches.

Dip each side into the egg then the sesame seeds and place into a medium heat pan for 3 mins on each side.

Be patient so the squid and prawn are cooked through, keep going until the sandwiches a re a dark golden brown!

Slice into 4 & serve w/ a sweet chiili sauce for dipping!

wilted wild garlic

IngredientsMakes: 114g

200g

wild garlic

Wilt the wild garlic & squeeze out excess water once it's cooled a little.

mixed root mash

mash of parsnips, sweet potato & potatoes w/ milk & butter

IngredientsMakes: 1040g (4)

386g		parsnips
187g		sweet potato
385g		potatoes
20g		butter
20ml		milk

Boil in salted water until soft: 6-8min after water started boiling, depending on chunk size!

Drain while still hot, spread out on a tea towel,

Allow them to steam until cool. (removes a lot of moisture)

Add butter and milk and mash

Serve w/ seasoning.

sweated peppers just cooked peppers

IngredientsMakes: 144g

165g		red peppers
2g		olive oil
0.5g		salt

Deseed red pepper & cut into strips as wide as they are thick.

Place into a hot oil glazed pan & toss to coat.

Put a lid on the pan and turn it to medium.

Cook for around 8min tossing frequently

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.