Prep Chill Cook Makes 1 hr 1-2 hr 30 min 12
For the pastry 175g butter, diced 200g plain flour, plus extra for dusting
2 tsp grated parmesan 1 egg yolk
1 tsp salt
For the filling Juice of 1 lemon 100ml olive oil
Salt and black pepper 1 fennel bulb, finely diced
20g dill (or fennel top), chopped
300g white crab meat 150g brown crab meat 10g parsley, chopped
1 pinch cayenne pepper Heat the oven to 200C/390F/gas 6. Grease a 12-hole muffin tin with butter and sprinkle each mould with flour.
To make the pastry, rub the butter into the flour and parmesan using your fingertips or a food processor. Add the egg yolk and a tablespoon of ice-cold water, and work into a smooth dough. Chill in the fridge for at least an hour.
Roll out the pastry as thin as you can and, using a 7cm pastry cutter, cut out 12 rounds and use to line the moulds. Prick the pastry with a fork, then chill the whole tray in the fridge for at least half an hour.
Remove the pastry from the fridge, then blind bake the cases for 15 minutes, or until golden brown.
Whisk the lemon juice in a large bowl with the oil, salt and pepper to make a vinaigrette, then stir the chopped fennel, dill and white crab meat into the dressing.
To assemble, use a teaspoon to put the brown crab meat at the bottom of the tart cases. Top with the white crab and fennel mixture on top and season with cayenne pepper. Prep Chill Cook Makes 30 min 1-2 hr 15 min 12
For the bun dough 7g dried yeast 600g plain flour 1 tbsp salt 375ml milk 40g butter 40g caster sugar
For the filling
100g brown shrimp 30g capers
4 tbsp good mayonnaise 10g tarragon, chopped Salt and black pepper
Heat the oven to 190C/375F/gas 5.
For the buns, put the yeast, flour and salt in the bowl of a stand mixer with a dough hook attached.
In a small saucepan, warm the milk, butter and sugar over a low heat until the butter is just melted. Turn on the mixer and add the warm milk to the flour until well mixed. Knead in the machine until you have a shiny dough.
Cover the bowl with clingfilm and put in a warm place to prove until doubled in size – one to two hours. Dust a work surface with flour and split the dough into 12 equal pieces, roll into balls and place on a greaseproof tray, cover with clingfilm and leave to double again in size. When ready, bake for 10-15 minutes, until golden brown.
To make the filling, boil the eggs for seven minutes and rinse under cold water. Peel the eggs and chop finely, then add the shrimp, capers, mayonnaise and tarragon, mix well, and season to taste. To serve, split and butter the buns and fill with the egg and shrimp.