If you have not read Tastes Of Britain yet, I urge you to at least give it a go. Any magazine that champions the smaller producer and encourages seasonal British influenced food has to be a very positive thing for any food lover in this country. I'm proud to be writing for a publication that has its morals in the right place, putting great food first and singing our amazing produce from the rooftops.
The problem I have writing for a magazine is that like all submissions, they need to be in at least 6 weeks in advance. And that means that I have a lovely recipe that I'm not allowed to tell you about for ages! For an enthusiastic soul like me, that is torture.
Thankfully the February edition of Tastes Of Britain is now in the shops. And this month I have dedicated a few pages to my favourite food, the crab. Writing about crabs comes quite naturally to me as I adore them. I can eat them in large quantities and experiment with them in recipes without ever getting bored. I have said this before, but my final meal on this earth would be a plain boiled crab with a little mustard mayonnaise and decent bread. I would die a happy man!
One of the recipes I wrote for Tastes Of Britain were my crab, swede and leek pasties. The crab meat has been slightly devilled with marvellous English mustard and Worcester Sauce, and it pairs quite magnificently with small cubes of sweet swede and luscious leeks. They fill the house with mouth watering aromas and it is difficult not eating the whole tray when they have been removed from the oven. I hope you enjoy them as much as I did.
Crab, Swede and Leek Pasties
1 leek, halved and sliced
1 tbsp olive or rapeseed oil
1 small swede, peeled and diced into small cubes
1 tbsp Cider vinegar
Half tsp Cayenne Pepper
1 tbsp Worcester sauce
1 tsp English Mustard
300g crabmeat, brown and white
Salt and pepper
1 pack of ready rolled puff pastry
A little milk
1 – Pre-heat the oven to 200 degrees C, GM6.
2 – In a non-stick pan, heat up the oil and butter then add the leeks. Cook gently for 5 minutes until softened but not coloured.
3 – Add the cubed swede and heat through for a further minute.
4 – Stir in the crab meat, vinegar, cayenne pepper, Worcester sauce and English mustard along with a good grinding of black pepper and a pinch of salt. Taste for seasoning.
5 – On a floured surface, roll out the puff pastry. Cut out discs approximately 5 inches in diameter. Place tablespoons of the crab mixture into the centre of the pastry.
6 – Dampen the edges of the pastry with milk then fold over and press the edges together. Crimp with a fork.
7 – Brush with milk then bake on a high shelf for 20-25 minutes until golden brown. Delicious hot or cold.