Crabcakes with Kataifi pastry, basque style stew of peppers with rocket and shaved fennel

Fennel and rocket are in season at the moment and top Chef Conrad Gallagher is with us to-day to make a seasonal dish!


  • for the crabcake
  • 1 cup fresh crabmeat
  • 1 tsp cream
  • 1 tsp chopped corriander
  • 1 egg yolk
  • salt and pepper
  • 1 tsp lemon juice
  • pinch of flour
  • 2 oz kataifi pastry
  • for the pepper stew
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 chopped onion
  • 2 cloves of chopped garlic
  • 1 fennel bulb chopped
  • 2 table spoons of tomato puree
  • 1 cup good chicken or vegetable stock
  • 1 cup rocket
  • 1 cup basil
  • 1 drissle of good olive oil .
  • salt and pepper


  1. In a bowl mix the crabmeat, egg and cream salt and pepper , add the corriander and lemon juice and mix through , using the kataifi pastry spread out into a small square and add a ball of crabmeat and shape nicely into a cake .
  2. Deep fry in hot oil until golden brown.
  3. Add some olive oil to a pot add the onion and garlic cook until soft
  4. Then add the diced fennel and mixed peppers add salt and pepper and cook with out colour.
  5. Add the tomato paste and chicken stock and cook slowly for 20 minutes.
  6. Add some chopped rocket as basil at the last minute before serving in a nice big white bowl.
  7. Place the crabcake on top.
  8. Serve with dressed rocket, and either a hollandaise sauce or simple aoli .


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