Crab and asparagus clafoutis

A mix of white and brown crab meat has been used to maximise flavour.

SERVES 8 as a starter PREPARATION TIME 10 minutes COOKING TIME about 45 minutes

4 large eggs

125ml milk

475ml double cream Finely grated zest 1 lemon 2tbsp chives

150g mixed white and brown crab meat

16 medium asparagus spears, trimmed

1 Preheat the oven to 180°C (160°C fan) mark 4. Whisk together the eggs, milk, cream, lemon zest, chives and plenty of seasoning.

2 Stir in most of the crab meat, then pour into an ovenproof dish, about 1.1 litre in size. Scatter over remaining crab and lay the asparagus spears over the top. Cook for about 45min, until the top is golden and mixture is just set. Serve immediately with slices of crusty bread and a green salad, if you like.