Ingredients

• 2 tbsp whole milk
• 55g/2oz unsalted butter
• softened
• 175g/6oz Lancashire cheese
• grated
• 2 free-range egg yolks
• 100g/3½oz fresh white crab meat
• 2 tbsp chopped flat leaf parsley
• 1 tsp vegetable oil
• 4 slices sourdough bread
• 75g/2½oz fresh brown crab meat
• pinch paprika
• squeeze lemon juice
• salt and freshly ground black pepper
• 150g/5½oz unsalted butter
• 25g/1oz blanched hazelnuts
• roughly chopped
• squeeze lemon juice
• 1 tsp Dijon mustard
• 2 tsp Chardonnay vinegar
• 50g/1¾oz wild rocket

Directions

• In a saucepan
• warm the milk and 30g/1oz butter together until the butter has melted. Add the cheese and mix until melted; do not boil. Add the egg yolks and mix well. Add the white crab meat and parsley and season. Keep warm.
• Meanwhile
• heat the oil in a griddle pan. Cook the sourdough until golden and crispy. Drain on kitchen paper. Heat the grill to medium.
• Preheat the grill to hot. Mix the brown crab meat with the remaining 25g/1oz butter
• the paprika and lemon juice
• then season. Spread the mixture onto the toast
• then pour over the cheese mixture. Grill until everything has melted and coloured
• but be careful not to burn.
• To make the salad
• in a heavy-bottomed saucepan
• melt the butter. Once it starts to foam
• watch until it cooks to a nice golden colour. Add the hazelnuts
• then remove from the heat. Add the lemon juice and season. Allow to cool to body temperature
• but not cold.
• Mix the mustard and vinegar together in a bowl
• then slowly add the melted butter and hazelnuts to make a vinaigrette. Dress the rocket in the vinaigrette and serve immediately along side the rarebit. .