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Crab Salad
2 Tablespoon Lemon juice
2 Tablespoon Mayonnaise
2 Tablespoon Natural yogurt
450 Gram Crab meat (1 lb)
1 Cucumber, diced
4 Tomatoes, skinned and cubed
110 Gram Pasta shells, cooked (4 oz)
1 Lettuce, shredded
Cucumber and lemon slices, to garnish
Method
Mix together the lemon juice, mayonnaise and yogurt.Combine the dressing with the remaining ingredients except the lettuce.Serve the crab salad on a bed of shredded lettuce.Garnish with cucumber and lemon slices and accompany with brown bread and butter.If you are using fresh crabs in their shells you will need two large crabs to produce the weight specified. The dish looks good garnished with crab claws.

Traditional Beef Stew
900 Gram Chuck steak (2 lb) trimmed and cubed
25 Gram Lard (1 oz)
2 Medium Onions, diced
225 Gram Button mushrooms (8 oz)
2 Carrots, sliced
1 Sticks Celery, sliced
1 Teaspoon English Mustard
360 Ml Beer (bitter) (12 floz)
1 Sache Bouquet garni
2 Tablespoon Plain flour
25 Gram Butter, melted (1 oz)
Method
Pre-heat oven to 150 °C / 300 °F / Gas 2.Heat the lard in an oven proof casserole and brown the beef. Add the onions and cook for 3 minutes. Add the remaining vegetables and mustard, cook for 5 minutes.
Pour in the beer, bring to the boil and turn off the heat. Add the bouquet garni, cover and cook in the oven for 2 hours, checking and stirring every 40 minutes. Add a little water if necessary.Mix the flour and butter, stir into the stew to thicken and remove the bouquet garni.

Bramley Crunch
4recipe image
450 Gram Bramley apples, peeled, cored & sliced (1 lb)
2 Tablespoon Water
Sugar, to taste
1-2 Teaspoon Cinnamon
75 Gram Butter (3 oz)
75 Gram Fresh white breadcrumbs (3 oz)
25 Gram Rolled oats (1 oz)
50 Gram Demerara sugar (2 oz)
50 Gram Hazelnuts, chopped (2 oz)
Greek style yogurt
Method
Place the apples and water in a heavy-based pan and cook over a moderate heat for 8-10 minutes. Stir occasionally to prevent sticking. Cool and mash or blend to a smooth purée. Sweeten to taste.Mix the apple purée with half the cinnamon. Melt the butter in a frying pan and add the breadcrumbs, oats, demerara sugar and remaining cinnamon. Cook for 5 minutes stirring frequently until golden brown, Cool and add hazelnuts.Reserve 1 tablespoon of the crumb mixture, then layer the apple purée with the breadcrumbs into individual glasses, finishing with apple topped with yogurt and reserved crumbs.

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