Open lasagne of crab, tomato and fennel


Cereals, Grains & Pasta

  • 8 sheets of lasagne pasta

Fish & Shellfish

  • 400g of white crab meat

Fruit & Vegetables

  • 800g of heritage tomatoes, mixed colours, cut into 5mm thick slices
  • 1 shallot, finely chopped
  • 1 lemon, juiced
  • 1 bunch of fennel fronds, finely chopped


  • 100ml of white wine

Store Cupboard

  • 400ml of stock, ideally crab stock, but light shellfish or fish stock would also work
  • salt


  • 200ml of double cream

Spices & Dried Herbs

  • 1 bulb of fennel, finely sliced, discarding the core
  • freshly ground black pepper


  • pecorino, grated, to serve

Oils & Vinegars

  • rapeseed oil