(below) Mix together 110g of self-raising flour, a pinch of salt, 25g of butter, 15ml of milk and half a beaten egg—keep the other half for brushing over the scone tops. Bring to a dough and roll out, then cut mini rounds and arrange on a baking sheet, brushing the remaining beaten egg over the tops. Bake in a hot oven for about 10 minutes, then cool on a wire rack. Mix 200g of white crab meat with a tablespoon of mayonnaise, lemon juice, seasoning and a pinch of chilli flakes. Blanch some agretti in boiling water and toss in lemon juice. Split the scones while still warm, piling small mounds of crab onto the halves, then top with agretti for a luxurious little starter.
Agretti, asparagus and poached-egg salad
Bring a saucepan of water to the boil and drop in the asparagus and agretti, cook for about 4–6 minutes, then scoop them out with a slotted spoon. Drop an egg into the same water to poach for 3 minutes. Toss the agretti and asparagus with olive oil, lemon juice and seasoning and arrange on plates. Top each serving with a poached egg and serve.
A side of agretti
Bring a saucepan of water to the boil, drop in the agretti and cook for 4–6 minutes. Drain well and toss in a frying pan with butter, lemon zest and seasoning. Serve with lamb, chicken or fish.