½ apple, cored, thinly sliced on a mandolin
2 celery sticks, thinly sliced on a mandolin
2 tbsp finely chopped fresh chives
¼ cucumber, thinly sliced on a mandolin
½ head of fennel, thinly sliced on a mandolin
1 garlic clove, finely grated
1 lemon, zest only
½ lemon, juice only
1 tbsp lemon juice
3 tbsp roughly chopped fresh parsley
4 radishes, thinly sliced on a mandolin
3 shallots, peeled and finely chopped
4 spring onions, thinly sliced on a mandolin
3 tbsp roughly chopped fresh tarragon
2 tsp Dijon mustard
salt and freshly ground black pepper
25g/1oz soft breadcrumbs
100²µ/3½´Ç³ú panko breadcrumbs, to coat
pinch cayenne pepper
pinch ground fennel seeds
2 tbsp olive oil
50ml/2fl oz olive oil
salt, to taste
1 tsp soy sauce
pinch white pepper
1 tbsp butter
1 free-range egg
2 tbsp finely grated Parmesan
100²µ/3½´Ç³ú ricotta
200g/7oz picked white crabmeat
200g/7oz picked brown crabmeat
2 tbsp aniseed-flavoured liqueur