This week’s recipe of the week is Dressed crab with pineapple chutney and goat’s cheese beignet from The Dining Room at The Mallory, Executive Head Chef, Simon Haigh and courtesy of www.greatbritishchefs.com.
This simple, dressed crab recipe from award-winning chef, Simon Haigh, also features a wondrously sticky pineapple chutney and a smooth, creamy-centred goat’s cheese beignet.
Simon Haigh is renowned for creating dishes with a subtle balance of flavours and in this recipe each component coalesces beautifully with one another; the sweetness of the pineapple adding an extra dimension to the freshness of the crab.
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