Prep 1 hr Chill 1-2 hr Cook 30 min Makes 12
For the pastry 175g butter, diced 200g plain flour, plus extra for dusting 2 tsp grated parmesan 1 egg yolk 15ml ice-cold water 1 tsp salt
For the filling Juice of 1 lemon 100ml olive oil Salt and black pepper 1 fennel bulb, finely diced 20g dill (or fennel top), chopped 300g white crab meat 150g brown crab meat 10g parsley, chopped 1 pinch cayenne pepper
Heat the oven to 200C/390F/gas 6. Grease a 12-hole muffin tin with butter and sprinkle each mould with flour.
To make the pastry, rub the butter into the flour and parmesan using your fingertips or a food processor. Add the egg yolk and water, and work into a smooth dough. Chill in the fridge for at least an hour.
Roll out the pastry as thin as you can and, using a 7cm pastry cutter, cut out 12 rounds and use to line the moulds. Prick the pastry with a fork, then chill again for at least half an hour.
Blind bake the cases for 15 minutes, or until golden brown.
Whisk the lemon juice in a large bowl with the oil, salt and pepper to make a vinaigrette, then stir the chopped fennel, dill and white crab meat into the dressing.
To assemble, use a teaspoon to put the brown crab meat at the bottom of the tart cases. Top with the white crab and fennel mixture on top and season with cayenne pepper.
Prep 30 min Chill 1-2 hr Cook 15 min Makes 12
For the bun dough 7g dried yeast 600g plain flour 1 tbsp salt 375ml milk 40g butter 40g caster sugar
For the filling 6 eggs 100g brown shrimp 30g capers 4 tbsp good mayonnaise 10g tarragon, chopped Salt and black pepper
Heat the oven to 190C/375F/gas 5.
For the buns, put the yeast, flour and salt in the bowl of a stand mixer with a dough hook attached.
In a small saucepan, warm the milk, butter and sugar over a low heat until the butter is just melted. Turn on the mixer and add the warm milk to the flour until well mixed. Knead in the machine until you have a shiny dough.
Cover the bowl with clingfilm and put in a warm place to prove until doubled in size – one to two hours. Dust a work surface with flour and split the dough into 12 equal pieces, roll into balls and place on a greaseproof tray, cover with clingfilm and leave to double again in size. When ready, bake for 10-15 minutes, until golden brown.
To make the filling, boil the eggs for seven minutes and rinse under cold water. Peel the eggs and chop finely, then add the shrimp, capers, mayonnaise and tarragon, mix well, and season to taste. To serve, split and butter the buns and fill with the egg and shrimp.
Prep 1 hr Rest 1-2 hr, ideally overnight Cook 10 min Serves 6
For the flatbreads 2½ tsp dried yeast 700ml warm water 120g yoghurt 250g wholemeal bread flour 600g bread flour 1 tbsp salt Olive oil, for brushing
For the topping 5 ripe tomatoes 1 tsp capers 100ml olive oil Juice and zest of ½ lemon ½ bunch parsley, chopped Salt and black pepper 1 tin anchovy fillets in oil Celery leaves (optional)
In a large bowl, dissolve the yeast in the warm water, then add the yoghurt. Add the flours, and salt, then mix with your fingertips until a dough forms. Cover the bowl with clingfilm and leave to rise at room temperature.
After an hour, knead the dough until it comes away from the sides of the bowl. If it looks a little wet, add a bit of flour. Cover and chill, ideally overnight; otherwise, leave to stand at room temperature until it has doubled in size.
An hour before serving, grate the tomatoes into a bowl using the large side of a box grater. Add the capers, oil and lemon juice to make a fresh tomato dressing.
Heat a griddle pan on high, then divide the dough into six portions. On a floured surface, roll out each portion into ½cm-thick rounds.
Brush the grill rack with oil, dust the flatbreads with a little more flour, then cook the breads until lightly charred on one side. Using tongs, turn over and cook one to two minutes longer, until cooked through.
Add the parsley and salt and pepper to the tomato dressing right before serving, then spread it over the breads and top with the anchovy fillets. Garnish with celery leaves, if using, and serve.
