Ingredients
Treacle Brown Bread
- 300g wholemeal flour
- 50g porridge oats
- 115g plain flour
- ½ teaspoon salt
- 1 teaspoon sieved bread soda
- 1 tablespoon cooking oil
- 1 tablespoon treacle
- 300ml buttermilk
Crab with coriander and chilli mayo
Serves 2
- 35g mayonnaise
- 1/2/tbsp cream
- Finely grated zest of half a lime , plus a couple of squeezes of lime juice
- 2 tbsp finely chopped coriander
- 1 small red chilli
- Salt and pepper
- 100g crab meat
- 2 small handfuls of watercress, coarse stalks removed.
Method
Treacle Brown Bread
- Preheat oven to 180°C/350°F/Gas 4. Grease 1 x 2lb loaf tins.
- Put all the dry ingredients into a bowl. Mix well together.
- Add the oil, treacle, buttermilk. Stir all the ingredients together well.
- Pour into loaf tins and bake for approx 1¼ hours. Cool on a wire tray.
Crab with coriander and chilli mayo
- Mix the mayo with cream and then add the lime zest and a squeeze of juice.
- Halve the chilli, remove the seeds and cut into fine shreds.
- Stir this and the coriander into the mayonnaise and mix well.
- Slice the brown bread, season the crab and add another squeeze of lime juice.
- Put the crab on top and add a good dollop of the mayo.
- Serve with the watercress.
Recipe courtesy of Belling and Eunice Power.
