Taste for a trend

Each week, our res­i­dent cook Anna Bar­nett in­spires us to try out a hot in­gre­di­ent, by us­ing it in three amaz­ing dishes. This week...

Grazia (UK) - - News - Find Anna At Annabar­nettcooks . com And in­sta­gram @ Annabar­nettcooks

CRAB

With seafood restau­rants hav­ing a ma­jor mo­ment, it’s not just fish that we’re cook­ing at home. Crab has be­come an af­ford­able but luxe in­gre­di­ent that makes a sim­ple dish spe­cial. Crab is in sea­son from April to Novem­ber and avail­able from your lo­cal fish­mon­ger – buy one al­ready pre­pared, with the flesh cooked and placed in the shell. Ask for male crabs as these have the sweet­est, most del­i­cate flavour. Crab is per­fect for serv­ing by it­self or com­bin­ing with del­i­cate herbs, lemon and pasta. It also works well with Asian flavours.

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