A beautiful starter that looks as good as it tastes, the secret to this dish from Andrew Sheridan is all in the crab bisque, reduced down until packed with flavour which is then used to flavour a set savoury custard. The cubes of set stock jelly, crunchy croutons and fresh apple in the crab salad on top create a contrast of textures that work in perfect harmony.
See the full recipe here: https://www.greatbritishchefs.com/recipes/crab-custard-apple-salad-recipe

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