Crab Scones with Apple and Fennel Salad
TV chef and presenter Matt Tebbutt, who is co-hosting a masterclass at Thoresby Park’s Festival of Food and Drink this month, shares some of his favourite recipes.
Known for its culinary excellence, the Festival of Food and Drink at Thoresby Park takes place on Saturday 16th and Sunday 17th September.
With more than 160 local food and drink retailers, its Cookery Theatre star-studded line up includes Saturday Kitchen’s Matt Tebbutt, who joins MasterChef Champion, Chariya Khattiyot, The Great British Bake Off’s Sandro Farmhouse and newly-announced host Joe Hurd on Sunday 17th September.
VIP tickets for the Festival of Food and Drink cost £25 per person and offer priority parking, fast-track entry, access to the festival VIP area, and the chance to meet the celebrity chefs.
For more information visit www.festivaloffoodanddrink.com
Photograph: Hardie Grant
CRAB SCONES WITH APPLE AND FENNEL SALAD
Brown crabmeat is often overlooked but this is where all the best flavour is. These scones are a doddle to make and are pretty impressive as a snack or starter. Double up the ingredients if you’re going to make them, because they won’t last long!
Makes 8
METHOD
• Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Line a baking tray with baking paper. Briefly blitz the flour, baking powder and butter in a food processor to create a breadcrumb texture. Or, to make it by hand, put the ingredients in a large mixing bowl and rub the butter into the flour and baking powder. If using a processor, tip the mixture into a large bowl.
• Add the cheese, cayenne pepper, fennel seeds, lemon zest and crabmeat and form dough by mixing well while slowly adding the milk. Wrap in cling film (plastic wrap) and chill in the fridge for an hour. Roll out or press the dough with your hands to a 2.5cm (1in) thickness and use a 6cm (2½in) cutter to cut out about 8 rounds.
• Put on the lined baking tray, brush with the beaten egg and bake for 10-15 minutes. Set aside to cool on a wire rack.
• To make the salad, toss together the sliced fennel, apple and crabmeat in a bowl with a pinch of salt. In a separate bowl, whisk together the vinegar, sugar, oil and lemon juice. Just before serving add the dressing to the salad and mix gently to coat. Sprinkle with the dill or chervil.
• Serve the warm scones with plenty of butter, with the salad alongside.
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