Ingredients

Ingredients For the parsnip soup

• 50g/2oz butter

• 500g/1lb 2oz parsnips, peeled, roughly chopped

• 2 banana shallots, roughly chopped

• 2 garlic cloves, finely chopped

• 2 fresh thyme sprigs, leaves only

• ½ tsp curry powder

• 750ml/1pt 7fl oz chicken stock

• 75ml/3fl oz double cream, plus extra to garnish

• salt and freshly ground black pepper

For the mini crab beignets

• vegetable oil, for frying

• 125ml/4½fl oz water

• 50g/2oz butter, diced

• 75g/3oz plain flour

• ½ tsp cayenne pepper

• 2 free-range eggs

• 75g/3oz white crabmeat

• 25g/1oz brown crabmeat

• salt and freshly ground black pepper

To serve

• 2 tsp extra-virgin olive oil

• 2 tbsp fresh coriander cress

• 1 tbsp flaked almonds, toasted

Description

Recipe Uses 50g/2oz Butter, 500g/1lb 2oz Parsnips, Peeled, Roughly Chopped, 2 Banana Shallots, Roughly Chopped, 2 Garlic Cloves, Finely Chopped, 2...

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