Crab-and-agretti scones

Country Life Every Week - - Agretti Kitchen Garden Cook -

(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.

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