Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Crabe aux fines lamelles d'avocat

11 September 2006
Crabe aux fines lamelles d'avocat

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INGREDIENTS 150g fresh white crabmeat To taste Finely grated, orange, lemon, lime zest 10ml (approx) sweet almond oil, plus a little extra 1-2 avocado pears, depending on size Fleur de sel ### METHOD Stir the grated citrus zest and 10ml almond oil into the crabmeat. Using a Japanese mandolin, cut eight slices 1mm-2mm thick through the centre of the avocado pear(s). Remove the pieces of stone. Brush each slice very lightly with almond oil and season with fleur de sel. Make two avocado sandwiches per portion. Photo © Sam Bailey
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