The folder name
Please choose a different name.
Please enter a name for the new folder.
In this sublime crab recipe from Simon Haigh, dressed crab is served with a sticky pineapple chutney and a delicious goats cheese beignet. Don't be put off by the plating, as this seafood dish is relatively straightforward to put together.
Simon Haigh cut his teeth at the famed Le Manoir aux Quat’Saisons, working with Raymond Blanc, whom he cites as a key inspiration to this day.
Please enter your email address
An email has been sent to "".
Please follow the instructions to reset your password.
The email "" cannot be found on the system.
Please re-enter your email or register for an account here.
Like what we do?