CRAB AND SAMPHIRE FRITTATA
This posh Italian omelette, not too dissimilar to the classic Spanish tortilla, makes a simple tasty light lunch or midweek supper. Here it is served with a potato and beet salad finished with the brown crabmeat and chives, plus a basil-marinated heritage tomato salad. I rest the frittata for 10 – 15 minutes before serving, it really is delicious warm or room temperature, but not steaming hot. An optional extra is to gently fry red onions in olive oil and fold them into the egg-cream mixture along with slow-baked garlic cloves (wrap a bulb loosely in foil and bake at 180°C for 45 minutes or until soft before cooling and squeezing out the flesh). (serves 4 for a light lunch) 2 dressed crabs 2 handfuls of samphire, washed 6 duck eggs 4 tbsp double cream 2 good pinches chopped dill Sea salt and black peppermill Local good rapeseed oil Lemon halves 1 large handful new potatoes, cooked in their skins 1 large handful baby beetroots, cooked Few chive leaves 2 large handfuls heritage tomatoes 1 small bunch basil (Greek is ideal) Watercress
Pre-heat the oven to 180c. Dig out the meat from the crabs, dividing it into the flakier white and the softer brown.
Pick over the samphire, removing any woody or discoloured parts.
Beat the eggs with a fork and mix with the cream, dill and seasoning to taste in a bowl. Add the crab and samphire before folding together.
Heat up a medium frying pan and line with baking parchment, brushed with oil, and when hot, pour in the mixture.
Once it is starting to look a little golden on the edges, transfer to the oven and bake until cooked through, approximately 15 minutes.
Meanwhile make a good batch dressing with 1 part squeezed lemon juice to 3 parts oil and seasoning.
Mix the brown meat with enough dressing to loosen it. Fold this into the potatoes and beets cut into chunks, along with chopped chives and seasoning.
Separately cut the tomatoes into a variety of bite-shaped shapes, drizzle with dressing, scatter with basil and season well. Dress the watercress.
Remove the frittata and allow to cool for a good 5 – 10 minutes in the pan. Cut into wedges and serve alongside the salads.