Crabby Potato Cakes with Lemon and Caper Mayonnaise

Makes 10-12 cakes

A step up from your average fish cakes, these are a great way of making a little crab go a long way. If you can get hold of some of the brown meat from the crab, the flavour will go even further. I love them served with a generously herby mayonnaise.

  • 500g (1lb 2oz) cooked crabmeat, brown and white if possible, free from any shell
  • 500g (1lb 2 oz) cold mashed potato (leftover mash works well)
  • 1 garlic clove, crushed finely grated zest of 1 small lemon, plus lemon wedges, to serve
  • 1 large egg
  • 70g (2½oz) spring onions, finely chopped
  • 1 tsp chopped thyme leaves
  • 1 tbsp chopped parsley
  • a good knob of butter
  • 1 tsp extra-virgin olive oil sea salt and freshly ground black pepper
  • 2 tbsp chopped capers
  • 2 tbsp lemon juice, plus extra to serve
  • 1 tsp Dijon mustard generous pinch of salt
  • 2 egg yolks
  • 50ml (2fl oz) extra-virgin olive oil
  • 150ml (5fl oz) sunflower oil
  • Green salad

  1. First make the mayonnaise. Put all the ingredients, except the oils, in a glass bowl (a stainless-steel bowl can give the mayonnaise a grey colour.) Mix the oils in a jug. Continuously whisk the mixture in the bowl while adding the oil slowly in a thin, steady stream until it is completely combined to a smooth, creamy texture. Taste for seasoning and add an extra splash of lemon juice if necessary. (For speed, you can use an electric hand whisk.) Cover and chill while you make the burgers.
  2. Mix all the ingredients, except the butter and olive oil, together in a bowl and season with salt and pepper, tasting and adjusting the seasoning if needed.
  3. Shape the mixture into 10 or 12 even-sized patties. Melt the butter in a frying pan with the olive oil. Fry the crab cakes on one side until golden, then turn and fry the other side. If you use an ovenproof pan, you can finish these off in the oven at 200°C (400ºF), Gas mark 6, for 5–8 minutes.
  4. Serve with lemon and chive mayonnaise, a green salad and lemon wedges.
Published: January 2018

Iced Banoffee Cake

Serves: 6

If the banana-toffee twosome is your thing, then try making this version of a banoffee cake that can conveniently be made ahead and stored in the freezer until serving.

  • 3 bananas
  • 800ml (1 pint 9fl oz) vanilla ice cream, slightly softened
  • grated chocolate, to serve
  • 200g (7oz) digestive biscuits
  • 75g (3oz) butter, melted
  • 75g (3oz) butter
  • 50g (2oz) brown sugar
  • 90g (3½oz) golden syrup
  • 30g (1¼oz) plain flour
  • 75ml (3fl oz) regular or double cream
  • 75ml (3fl oz) milk

  1. Put the base of a 23cm (9in) springform cake tin upside down in the tin (so that the lip of the base is facing down) and secure the clasp. This will make it easier to slide the cake off the tin base when it’s ready to serve.
  2. Put the biscuits in the bowl of a food processor and whiz to the consistency of coarse breadcrumbs (or place in a plastic bag and bash with a rolling pin). Tip them out into a bowl, add the melted butter and mix well, then tip into the tin. Press firmly into the bottom of the tin to create an even layer, then flatten the surface and place in the fridge while you make the toffee sauce.
  3. Melt the butter in a saucepan over a medium heat. Add the brown sugar and golden syrup and bring to the boil, then add the flour and whisk the mixture over the heat until it is smooth and thickened. Next, pour in the cream and milk, whisking all the time, and continue to boil, while whisking, for another 2 minutes until thickened. Take off the heat and set aside to cool slightly.
  4. Peel the bananas and cut into slices 5mm (¼in) thick, then lay evenly over the biscuit base. Once the sauce has almost cooled, pour it over the bananas. Place in the freezer for 5–10 minutes and take out the ice cream to soften slightly. Spread the slightly softened ice cream over the toffee sauce to cover it completely, then return to the freezer until the ice cream is firm.
  5. When ready to serve, scatter the cake with the grated chocolate and cut into slices. Serve straightaway.
Published: January 2018