CRAB MACARONI CHEESE WITH LEMON BRIOCHE AND TARRAGON

Our chefs all love this dish – it’s just what we need after a hard night’s service!

Serves 4

50g (1¾oz) unsalted butter

50g (1¾oz) plain (all-purpose) flour 500ml (18fl oz) fish or shellfish stock 100ml (3½fl oz) double cream

2tsp English mustard

1tsp Worcestershire sauce

½tsp anchovy essence (or extract, available online)

A pinch of cayenne pepper

Juice of one lemon plus the finely grated zest

250g (9oz) dried macaroni

150g (5½oz) grated mature Cheddar 300g (10½oz) white crabmeat, picked 1tbsp chopped fresh tarragon

75g (2¾oz) fresh brioche crumbs A splash of olive oil

Sea salt & freshly ground black pepper

Preheat the oven to 200°C/fan 180°C/ gas 6. Melt the butter in a heavy-based saucepan, add the flour, stir well and cook for a minute to cook out the flour. Gradually add the fish stock and keep whisking over a medium heat until you have a silky sauce.

Bring to the boil, reduce the heat and simmer for 5 minutes, stirring frequently. Add the cream, mustard, Worcestershire sauce, anchovy essence, cayenne and a good squeeze of lemon juice. Season and mix until smooth.

Meanwhile, cook the macaroni in a pan of boiling salted water until al dente. Drain the pasta and return it to the pan. Add the sauce, two-thirds of the grated Cheddar, three- quarters of the crabmeat and the chopped tarragon.

Mix well, spoon into a baking dish and bake in the hot oven for 12-15 minutes until bubbling.

In a bowl, mix the brioche crumbs with the lemon zest and olive oil. Scatter the remaining crab over the top of the bubbling macaroni, top with the lemon crumbs and remaining grated Cheddar and cook under a hot grill for a few minutes until golden and piping hot.