CRAB & NASTURTIUM SANDWICHES

serves / 12 as a hand-around appetiser or 6 as a sit-down starter

If you can’t find nasturtiums, use watercress instead, and a colourful plate. If you can find nasturtiums, wash and dry them very carefully and of course check for hidden proteins. (Crab and caterpillar remoulade doesn’t quite have the same ring to it.) For the rolls, head to a purveyor of ultra-sweet, ultra-soft Asian milk breads (such as Breadtop) and get yourself a couple of packs of plain small buns, or try your luck in a sizeable supermarket, as many now sell brioche burger rolls.

12 small soft brioche-style buns ¼ iceberg lettuce, shredded 2 large handfuls of nasturtium leaves and flowers

CRAB REMOULADE

2 granny smith apples 8 radishes Juice of ½ lemon 120 g mayonnaise 125g creme fraiche 1 tsp dijon mustard 1 tsp wholegrain mustard 1 tsp horseradish cream sauce 2 hard-boiled eggs, chopped 2 tbsp chopped cornichons 1 tbsp tiny capers, rinsed and drained well 2 tbsp chopped dill 2 tbsp chopped chives 200g picked crabmeat — 4 cooked blue swimmers will see you right 1_ For the remoulade, cut the apples and radishes into fine matchsticks and immediately toss with the lemon juice to prevent discolouration. Stir in all the other ingredients except the crab, then finally fold in the crabmeat. You can make this up to 6 hours ahead; any longer and the apple will lose its crunch and the radish colour will bleed.

2_ When you’re ready to

eat, split the buns and toast their cut sides, either by placing them cut-side down on a hot barbecue flatplate or chargrill pan, or cut-side up under a hot grill, for about 3 minutes. Watch closely, as brioche buns go from toasted to burnt pretty fast.

3_ Place a generous

spoonful of remoulade on the bottom half of each bun. Top with shredded lettuce and one or two nasturtium leaves and a flower, then close the bun. Arrange all the buns on a large platter liberally strewn with nasturtium flowers and leaves.