Edel's starter recipe from her Finale menu


  • 4 brown crabs (or 8 claws from brown crab)
  • 6 granny smith apples
  • 100 ml champagne vinegar
  • 100 g caster sugar
  • 1 tbslp coriander seeds
  • 6 ripe avocados
  • 2 limes
  • 2 lemons
  • 1 leek
  • 2 carrots
  • 1 garlic bulb
  • 1 l apple juice
  • 20 g gellan
  • white pepper
  • yuzu salt
  • wood sorrel for garnish


  • Crab: Chop leeks, carrot, 1 lemon and 2 cloves of garlic. Add to large pot of water. Bring to boil. Add crab & cook for 8-9 mins. Remove crab and place in bowl of iced water
  • Apple pickle: Put caster sugar, champagne vinegar and coriander seeds in pot, simmer until sugar dissolves. Slice rounds of granny smith apple on thinnest setting of mandolin and add to cooled pickling liquor. Set aside for 15 mins.
  • Avocado puree: Scoop flesh out of ripe avocado and season with lime & salt. Mash & pass through fine sieve. Put in squeezy bottle & in fridge until ready for plating.
  • Pick crabmeat – using white meat only for this recipe. Check for shell, season with salt, white pepper.
  • Apple jelly: bring 1 ltr apple juice to the boil, add 10g gellan and whisk for 1 min. Pour onto tray lined with cling film. This sets very quickly to a workable jelly sheet. Allow to set before cutting into small cubes to use as garnish.
  • Garnish : apple jelly, yuzu salt, microherbs, broad bean flowers.