A rainbow of veggie delights
National Vegetarian Week: 20-26th May
Ditch The Meat
Will you embrace National Vegetarian Week?
From Farm to Fayre
Four more great local farmers' markets to visit
Cooking Under Pressure
Alex Rushmer on becoming a Master Chef
All Hail Asparagus!
We can't get enough of the tasty green shoots
Cambridge City Football Club (Cambridge)
Fill your boots!
Kettle's Yard (Cambridge)
Babylon Gallery (Ely)
Floral of time
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Pick of the Plums
Plum Event, Dressing Crab & New Bakery
- Pull off the articulated tail flap from the underside.
- Scrub the crab under cold running water.
- Lay the crab on its red shell, legs uppermost, with the smallest legs nearest to you. Put your thumbs near the middle of the edge of the shell nearest to you. Prise up the undershell - which is now on top since you've got the beastie upside down. Put the undershell aside.
- Take the red shell; remove the little digestive sac, located just behind the eyes, and bin it.
Scrape out all the rest of the contents into the brown meat bowl. There are pretty curved lines running around the underside of the red shell, between the aperture and the outside edge of the shell. Tap towards them gently with a hammer and break along the curve. This gives you the classic, wide shell in which to serve the meat. Scrub out the shell and put aside.
- Pick up the undershell - pull and twist the legs and claws off, then, using newspaper and hammer, break the claws and tap open the legs. Dexterously extract the white meat, into a separate bowl.
- Identify the so-called dead man's fingers on the remaining piece of the body sitting in the undershell - greeny grey, triangular gills, with a gritty texture. Remove and bin.
- Spoon out the brown meat in the depression between the two sets of legs, then cut down the middle of the depression, to give yourself two symmetrical chunks with matching leg apertures. Winkle out as much white meat as you can. Stand the two chunks up, with the chain of leg apertures facing the ceiling. Cut downwards through the entire length of the chain, and then tease out the remaining white meat.
- Mash up the brown meat with a fork, adding in fresh breadcrumbs to make the mixture stiffer, and plenty of chopped parsley.
- Riffle through the white meat with your fingers to find and remove any stray pieces of shell. Mix up half a teaspoon of English mustard and then mix with 2 tablespoons of Hellmann's mayo. Add just enough mayo mix to moisten the white meat. Don't skip the mustard, as it really brings out the flavour.
- Spoon the white meat into a broad band in the centre of the shell, with the brown meat tucked into the two outside corners. Serve with plain boiled new potatoes (or brown bread and butter) and a green salad. Fit for a king.
A new artisan bakery has opened in Cambridge, specialising in sour dough breads. These are made in broadly the way all British bread used to be made - with a proper fermentation before baking. The result has so much more texture and character than most loaves.
Dovecote Bakery produces a range of breads, including wholemeal with or without multi-seeds, rye and light rye (also with multi-seed option), and the naturally low gluten spelt bread, plus a variety of different rolls. Currently Dovecote loaves are on sale at Daily Bread and the Larder at Burwash Manor.