Great British Food Christmas 2024

Recipes extracted from Tom Kerridge Cooks Britain by Tom Kerridge, published by Bloomsbury Absolute. Photography by Cristian Barnett CrabCakes We get succulent fresh crab from Cornwall and Orkney, but store-bought picked crabmeat is a convenient way to enjoy this tasty shellfish. I add smoked paprika to these easy crab cakes, which lends a distinctive flavour not often usedwith seafood. The accompanying mayo – flavouredwith fragrant dill, sharp lemon and salty capers – is a lovely foil. Makes: 12 Prepare: 20minutes plus 20minutes chilling time Cook: 5minutes 400g cod fillet, skin removed and pin-boned 1 large free-range eggwhite 1 tsp Dijonmustard Finely grated zest of 1 lemon ¼tspwhite pepper ½tsp smoked paprika 200gwhite crabmeat 1 tbsp finely chopped chives 1 tbsp roughly chopped dill 50g panko breadcrumbs Vegetable oil, to fry Salt and freshly ground black pepper 1. Cut the cod into large chunks and place in a small food processor. Add the egg white, mustard, lemon zest, white pepper and smoked paprika. Blend until smooth. 2. Transfer the fish mixture to a bowl. Add the crab meat and chopped herbs with a good pinch of salt and fold through until the mixture is well combined. 3. Tip the panko breadcrumbs into a shallow bowl. Wet your hands with a little water (to avoid sticking) then divide the fish mixture into 12 even-sized pieces and shape into patties. 4. Place each patty in the breadcrumbs and turn to coat well on both sides. Place these crab cakes on a tray in the fridge for 20 minutes to firm up. 5. Meanwhile, for the caper mayonnaise, put all the ingredients into a small bowl and mix well, seasoning with a little salt and pepper. 6. Heat about a 1cm depth of oil in a large non-stick frying pan over a medium-high heat. When it is hot, carefully add the crab cakes and cook for 2–3 minutes on each side or until golden brown and cooked through. Remove from the pan and drain on a tray lined with kitchen paper. 7. Season the crab cakes with a little salt and serve them on individual plates with a dollop of caper mayonnaise and a lemon wedge. We get succulent fresh crab from Cornwall and Orkney, but store-bought picked crabmeat is a convenient way to enjoy this tasty shellfish” RECI PES | TOM KERRIDGE greatbr i t ishfoodawards.com 16