IN SEASON


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CRACKING POTS OF CRAB FOR EFFORTLESS


Christmas HOSTING


From pot to plate in less than eight hours. The freshest, finest crab and lobster from the South Devon coast.


ROAST JERUSALEM ARTICHOKES, SOFFRITTO & HAZELNUTS


Serves 4


1kg Jerusalem artichokes 60ml extra virgin olive oil Half a lemon, thinly sliced Half a lemon, juiced 1 handful of hazelnuts 1 handful of rocket leaves


FOR THE SOFFRITTO 60ml extra virgin olive oil 1 large brown onion, chopped 5 garlic cloves, roughly chopped


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4 red bell peppers, roughly chopped 3 fresh long red chillies 3 purple shallots, roughly chopped 50g canned piquillo peppers 2 tsp caster sugar 2 tbsp sherry vinegar


1 For the soffritto, warm two-thirds of the olive oil in a large frying pan over medium heat. Add the onion, garlic, bell peppers, chillies and shallots, and fry for about 5 mins until golden. Keep stirring the mixture for another 5 mins until it starts to caramelise.


2 Add the piquillo peppers – the temperature shock will release the caramelisation from the bottom of the pan. Add the sugar and stir until the mixture is dark crimson in colour. Add the vinegar to stop the cooking process.


3 Remove the pan from the heat and add the remaining olive oil. Season to taste with 2 pinches of salt and set aside. Preheat the oven to 200C/gas 7.


4 Place the artichokes in a roasting tin and drizzle with half the olive oil, tossing to coat. Add a generous


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