Crab BLT

Ingredients

80g fresh white crabmeat

Juice of ½ a lemon

3 Rashers of streaky bacon

One slice of Sourdough Toast

Mayonnaise

Gem Lettuce Leaves

Tomato

Method

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

Ingredients

One slice of Sourdough Toast

80g goat’s curd

Toasted walnuts

Fresh honeycomb

Fresh thyme leaves

Method

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.