Ingredients

Ingredients For the sunflower bread

• 1kg/2lb 3oz granary flour

• 25g/1oz salt

• 30g/1oz fresh yeast (available from some bakers and specialist online suppliers)

• handful sunflower seeds

• 720ml/1¼ pints water

For the lobster

• 2 x 500-600g/1lb 3oz-1lb 5oz live lobsters

• 1 carrot, peeled, chopped

• 1 leek, chopped

• 4 banana shallots, peeled, chopped

• ½ bunch fresh parsley stalks

• 1 tsp black peppercorns

• 1 bay leaf

• 100g/4oz butter, melted

For the crab

• 1 medium live Jersey Chancre crab

• 1 lemon, halved

• ½ bunch fresh parsley stalks

For the herb mayonnaise

• 3 free-range egg yolks

• 20g/1oz Dijon mustard

• 20ml/1fl oz white wine vinegar

• 750ml/1½ pints rapeseed oil

• lemon juice, to taste

• salt and freshly ground black pepper

• 1 tsp finely chopped fresh chives

• 1 tsp finely chopped fresh chervil

• 1 tsp finely chopped fresh tarragon

• 1 tsp finely chopped fresh dill

For the marinated baby fennel salad

• 2 bulbs baby fennel, thinly sliced on a mandoline

• 1 tsp finely chopped fresh chives

• 1 tsp finely chopped fresh chervil

• 1 tsp finely chopped fresh tarragon

• 1 tsp finely chopped fresh dill

• 1 lime, juice only

• salt and freshly ground black pepper

For the tempura batter

• 1 free-range egg white

• 1 free-range egg

• 250g/9oz plain flour

• 250g/9oz cornflour

• 60g/2oz baking powder

• 250ml/9fl oz cold water

To serve

• vegetable oil, for deep frying

• 2 heads Baby Gem lettuce, rinsed, torn into pieces

• micro fennel, to garnish

Specialist equipment

• commercial vacuum pack machine

• vacuum pack bags

Description

Recipe Uses 1kg/2lb 3oz Granary Flour, 25g/1oz Salt, 30g/1oz Fresh Yeast (available From Some Bakers And Specialist Online Suppliers), Handful...

View Full Recipe