Prawn on the Lawn cook book recipes: From skate wing with baby gem to buratta with anchovies

Crab-stuffed courgette flowers

This recipe combines the produce from two of our best suppliers. Ross has a kitchen garden just outside Padstow, and grows incredible veg; Johnny fishes crab and lobster for us just out of the Camel Estuary.

Both have been a huge support to us, as well as becoming good friends. Understated in appearance (the dish, not Ross and Johnny!), it takes just one bite and you’ll not want to share!

Serves 4

​150g white crab meat (unpasteurised)
1 tbsp crème fraîche
2 spring onions, finely sliced
1 tsp lemon juice
sea salt and freshly ground black pepper
4 courgette flowers, with the baby courgettes still attached
1 litre vegetable oil

For the tempura batter

75g plain flour
50g cornflour
1½ tsp baking powder
Approx 150ml chilled sparkling water (you may need more or less)

In a mixing bowl, add the crab meat, crème fraîche, spring onions and lemon juice and mix together, seasoning to taste. Gently open the petals of the courgette flowers and spoon equal amounts of the crab mixture in between the petals, packing the mix in tightly and leaving enough space to be able to twist the petals back together. Ensure there are no gaps for the crab to escape out of.

Ideally, use a deep-fat fryer (if you haven’t got one, use a heavy-based saucepan) and heat the vegetable oil to 190C. Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up, you’re ready to go.

Meanwhile, make the tempura batter. Mix the plain flour, cornflour and baking powder together and slowly add the chilled sparkling water, whisking as you go. You’re aiming for the consistency of double cream (you may need to add more or less than the quantity given – be guided by the consistency).

Gently coat the stuffed flowers in the batter and, using a spoon for support, slowly lower a flower into the hot oil, flower-end first. After a few seconds, let it submerge fully and fry for about one and a half minutes, until golden. Repeat for all four flowers. Remove with a slotted spoon and place on paper towels to absorb any excess oil. Season with sea salt and they’re ready to serve.

Burrata with chicory, anchovies and almonds

Down the road from our Islington restaurant, we are lucky to have an amazing Italian restaurant called Trullo. It was here that Katie and I first had burrata on the recommendation of the manager, and now good friend, Sam James. I’ve been obsessed ever since. For me, the key is using the best olive oil you can find – it really makes all the difference.

Serves 4

Olive oil, for frying
3 red chicory (radicchio), split lengthways
Sea salt, to taste
Splash of sweet white wine vinegar
2 burrata or burratina (use buffalo mozzarella if not available)
Generous glug of extra-virgin olive oil
5 salted anchovies
Small handful of flaked almonds

Heat a good glug of olive oil in a frying pan (skillet) over a medium heat. Season the chicory with salt and add to the frying pan with a splash of the white wine vinegar, then cover with a lid. After a minute, remove the lid and flip the chicory over and fry for a further minute.

Place the chicory on a serving plate. Remove the burrata from its packaging and pat dry with paper towels. Place on top of the chicory and gently break open the cheeses.

Pour over a generous amount of extra-virgin olive oil and scatter over the anchovies and flaked almonds. Pairs well with Grolleau Gris

Skate wing with baby gem and smoked anchovy dressing

Skate, or ray as it’s also known, is more often than not served the classic way with black butter and capers. Here, it’s poached and tossed through a simple salad. The smoked anchovy dressing is the key to getting bags of flavour.

Serves 4

Sea salt
2 bay leaves
3 garlic cloves, peeled – 2 crushed and 1 left whole
A pinch of whole black peppercorns
300g skate (ray) wing, bone and cartilage removed (your fishmonger can do this for you)

For the dressing

15g of smoked anchovies (half a tin)
Generous splash of white wine vinegar
Juice of half a lemon
100ml extra-virgin olive oil
2 baby gem (Boston) lettuces, finely shredded (the finer the better)
2 shallots, finely sliced
Small handful of capers
Small bunch of chives, finely chopped

Bring a saucepan of lightly salted water to a simmer and add the bay leaves, the 2 crushed garlic cloves and the peppercorns. Gently lower the fish into the water and poach for 7 minutes.

Using a fish slice or slotted spoon, carefully remove the fish from the pan onto a plate – don’t worry if it breaks up. While it is still warm, flake the flesh into small pieces – it should naturally split along the fibres. Leave to cool.

Into a food processor or blender, add the anchovies, the remaining garlic clove, the white wine vinegar and lemon juice, and blend, while slowly adding in the olive oil.

Both stages of this recipe can be done the day before, but be sure to keep the skate in the fridge and remove 10 minutes before using, to allow it to come to room temperature.

Mix the shredded lettuce with the skate, shallots, capers and dressing and mix thoroughly. Transfer to a serving plate and sprinkle with the chives and some sea salt. Pairs well with Muscadet.

'Prawn on the Lawn: Fish and Seafood' to share by Katie and Rick Toogood, published by Pavilion Books. Photography by Steven Joyce