Sunday, 7 March 2010

Potted Prawn and Crab Pate[#228]

Yum. I could eat this recipe, from Jo Pratt, every day until I die - which would probably be very soon, with all the butter it contains. Still, as a topping for hot toast to start our dinner, it was a real treat. It stands or falls on the quality of its ingredients - really fresh white crab meat from the Seafood and Eat It company in Cornwall, succulent prawns from Waitrose, mixed with melted butter, lemon zest, chopped dill and cayenne pepper for a bit of zip. Just lovely.

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