The folder name
Please choose a different name.
Please enter a name for the new folder.
Begin by preparing the tomato consommé granita. Add the tomatoes, basil, coriander, fennel, fennel seeds, shallot and tomato purée to a blender and blitz until smooth
5 basil leaves
5 coriander leaves
1/2 fennel bulb
1/2 tsp fennel seeds, crushed
1 tbsp of tomato purée
1kg tomatoes, deseeded
Scrape into a bowl and add the cold water, white wine vinegar, lemon zest, lemon juice and white wine. Mix well, then leave to stand for 1 hour at room temperature
750ml of water, cold
50g of white wine
1/4 lemon, juiced and zested
18g of white wine vinegar
Add the mixture to a muslin bag suspended over a jug and leave to hang overnight - in the morning all of the liquid should have dripped through. Taste for seasoning and place in a container in the freezer
salt, to taste
Scrape the mixture with a fork every hour until you are left with granita-style ice crystals. Keep in the freezer until ready to serve
For the vinaigrette, add the white wine vinegar and Dijon mustard to a mixing bowl. Pour in the olive oil in a thin, steady stream, mixing with a whisk as you go. Once all of the olive oil is incorporated, season with salt and set aside
20g of white wine vinegar
1 tsp Dijon mustard
80g of olive oil
1 pinch of salt
Dress the micro herbs, samphire and king crab with the dressing and divide into serving bowls. Add a scoop of the granita and some pea shoots before serving
20 micro coriander shoots
20 micro red amaranth leaves
20 micro watercress leaves
2 2/3 handfuls of basil, washed and picked
200g of king crab, picked white meat only
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.