Saturday, November 24, 2012

Crabcakes with Beets and Fennel


Sunday 11 November

We made classic crabcakes, using minced marconi peppers in the filling, and served them with leftover beet chutney and a shaved garden fennel.  It was a mite overgrown, as you can see, so we braised it in wine to make it tender and sweet.

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