Cornish Crab Chowder

INGREDIENTS (Serves 4)

◆ 1 bunch spring onions, finely chopped

◆ 20g butter

◆ 300g potatoes, peeled

and cut into small chunks

◆ 600ml veg or chicken stock

◆ 80g sweetcorn

◆ 1tbsp chopped fresh parsley

◆ 200g Newlyn white crabmeat

◆ 2tbsp cornflour

◆ 300ml milk

◆ Salt and pepper Mini Cornish Crab Pasties

◆ 3 sheets filo pastry

◆ 20g butter, melted

◆ 80g Newlyn brown crabmeat

◆ 1tsp curry powder

◆ 2 spring onions, finely chopped

1 Fry the spring onions in butter over a medium heat for 4-5min, until softened but not browned. Add potatoes, stock and sweetcorn. Bring to the boil, then reduce heat and simmer (about 10min) until the potatoes are just tender.

2 Meanwhile, make the pasties. Preheat the oven to 190°C, Fan Oven 170°C, Gas mark 5. Brush the filo pastry with melted butter and layer together, then cut out 8 circles. Mix the crab with the curry powder and spring onions. Share between the circles, fold in half and crimp the edges together. Bake for 10-15min until crisp and golden.

3 Add the parsley and crabmeat to the soup. Blend the cornflour with 2-3tbsp milk, then stir this into the saucepan with the rest of the milk. Heat, stirring gently, until the soup thickens and is piping hot. Season. Ladle into warm bowls and garnish with parsley. Serve with the pasties.

NEED TO KNOW! W. Har vey & Sons have sourced, cooked and traditionally handpicked crabmeat and a variety of shellfish in Newlyn, Cornwall since 1955. You can order Newlyn Crab direct from them: CRABMEAT.CO.UK