Crab and asparagus salad

LandScape magazine recipe for crab and asparagus salad Spring 2017

Serves 8
3 prepared crabs
750g asparagus spears, finely sliced lengthways
2 lemons
50g fresh mint
sea salt and black pepper
3 tbsp olive oil
1 tsp honey
240g radishes, sliced

Zest and juice the lemons into a large bowl. With a small knife, cut away any segments left inside the skins and add to the juice. Reserve some mint for garnish, then chop the rest very finely. Add it to the bowl and season with the salt and pepper. Mix in the olive oil and honey, and chill.

Arrange the sliced asparagus and radishes between six plates, then add the crab. Pour over the lemon and mint dressing, garnish, and serve.

Other spring feast recipes in the Spring 2017 issue:

  • Roast pork shoulder with perfect crackling
  • Apple sauce
  • Spinach and spring onions
  • Pan-fried broccoli and nuts
  • Lemon roasted new potatoes with sorrel
  • Rhubarb and orange trifle

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Chestnut and bacon salad

Serves 6
12 thin rashers dry cure streaky bacon
175g cooked chestnuts
3 slices crusty bread
6 tbsp cold pressed rapeseed oil
70g rocket
1 carrot
1 green eating apple
1 small red onion
2 tbsp cider vinegar
1 tsp wholegrain mustard

Place the bacon on a baking tray and cook in a preheated oven 200°C/gas mark 6 for 10 mins until crispy. Transfer to a plate and allow to cool. Cut the bread into cubes and scatter onto the tray the bacon was cooked on. Toss in the fat from the bacon.
Drizzle with 2 tbsp of oil, then season lightly with salt and pepper. Bake for 12-15 mins until the bread is browned and crisp. Place on kitchen paper and leave to cool.
Meanwhile, put the rocket leaves in a bowl. Add the chestnuts, while breaking them into pieces. Trim the carrot and shave into ribbons with a potato peeler. Add to the bowl with the thinly sliced red onion. Just before serving, core and thinly slice the apple and add to the bowl.
In a small bowl, whisk together the remaining oil, vinegar and mustard with a little seasoning. Pour over the ingredients in the bowl and toss to combine. Add the toasted bread cubes. Divide equally between 6 serving plates. Top each salad with the crispy bacon rashers broken in half. Serve immediately.

Other harvest feast recipes from our Sept/Oct 2014 issue:

• Roasted beetroot with soured cream
• Sauteeed vegetables in lemon butter
• Slow roast pork with roasted apples and onions
• Autumn pudding

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