Crab rarebit with fennel and bean salad

Method

1. For the rarebit: put the egg yolk, mustard and lemon zest into a small bowl and whisk well to combine. Stir in the crabmeat and chopped chives, then sprinkle over the parmesan. Stir in the cream, mixing well, then season with the cayenne pepper, salt and black pepper.

2. Spoon the crab mixture onto the grilled slices of baguette and arrange on a serving plate. Garnish with a sprinkle of cayenne pepper.

3. For the fennel salad: put the sliced fennel and watercress into a large bowl and toss with the olive oil and vinegar until the vegetables are evenly coated.

4. For the beans: blanch the broad beans and French beans in boiling salted water for 2-3 minutes, or until tender. Drain and refresh under running cold water. Transfer to a bowl and toss with the garlic, olive oil and white wine vinegar.

5. To serve, place a mound each of the fennel salad and beans next to the rarebit.

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Ingredients

For the rarebit

1 egg yolk
1 tbsp Dijon mustard
1 lemon, zest only
200g cooked crabmeat
4 tbsp grated Parmesan
30ml single cream
1 tbsp finely chopped Chives
1/2 tsp cayenne pepper, plus extra for garnish
1 pinch Salt
1 pinch black pepper
4 slices white baguette, grilled

For the fennel salad

1 Fennel, finely sliced on a mandolin
1 handful Watercress
3 tbsp Olive oil
1 tbsp white wine vinegar

For the beans

1 handful Broad beans, shelled
1 handful French beans, topped and tailed
1 garlic clove, finely chopped
3 tbsp Olive oil
1 tbsp white wine vinegar

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