Restaurant recipe - acorn house

Method

1. In a saucepan, mix the flour and 500ml of water together to make a paste. Add the salsify, bring to the boil and cook for 2 minutes, then drain.

2. In another saucepan of boiling salted water, blanch the leeks for 1-2 minutes, depending on size, then drain. Meanwhile, preheat a grill or a griddle and grill the leeks over a high heat for 3 minutes.

3. Check through the crab meat for any remnants of shell, then lightly dress with some of the lemon juice, olive oil, and salt and pepper.

4. Arrange the salsify, grilled leeks and coriander sprouts on serving plates. Sprinkle with the dressed crab meat.

5. Make a dressing with the remaining lemon juice, some olive oil, Dijon mustard and the chopped chives. Drizzle over the salad and serve at room temperature.

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Ingredients

300g fresh picked Crab, checked for shell
sea salt and freshly ground black pepper
500g fresh cooked Samphire, cut into short pieces
50g plain flour
300g baby Leeks, blanched and grilled
1 large lemon, juice only
Olive oil
handful coriander sprouts
2 tbsp good Dijon mustard
1 bunch Chives, chopped finely

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