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Crab rarebit with pickled spring vegetables
Fruit and vegetables
2 spring
carrots
, peeled and thinly sliced
8
radishes
, trimmed and quartered
1 banana
shallot
, peeled and cut into rings
½
lemon
, juice only
small handful fresh flatleaf
parsley
Tins, packets and jars
50g/1¾oz
plain flour
1 tsp
Worcestershire sauce
1 tsp
English mustard
Cooking ingredients
50ml/2fl oz
white wine vinegar
30g/1oz
caster sugar
olive oil
, for drizzling
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
300g/10½oz mature
cheddar
, grated
Meat, fish and poultry
2 tbsp brown
crab
meat
120g/4½oz white
crab
meat
Other
50ml/2fl oz
white wine
200ml/7fl oz Cornish amber
ale
, or any good
ale
4 thick slices white
bread
Back to recipe
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