Crab BLT


80g fresh white crabmeat

Juice of ½ a lemon

3 Rashers of streaky bacon

One slice of Sourdough Toast


Gem Lettuce Leaves



Season 80g fresh white crabmeat with the juice of ½ a lemon and set aside. Cook 3 rashers of streaky bacon until lightly crisp. Toast a slice of sourdough and spread with mayonnaise. Top with a few leaves of little gem lettuce, a couple of slices of tomato and then top with the bacon and the crab.

Goat’s Curd and honeycomb on toast


One slice of Sourdough Toast

80g goat’s curd

Toasted walnuts

Fresh honeycomb

Fresh thyme leaves


Take one slice of toasted sourdough and spread with 80g goat’s curd. Top with chopped toasted walnuts, fresh honeycomb and a sprinkle of fresh thyme leaves.