The article celebrates crab as a key ingredient, highlighting its presence in both restaurant menus and home cooking. It features two recipes: a crab and tarragon tart, which showcases the soft herb's pairing with crab, and a sardine margherita dish that creatively utilizes tinned sardines to simplify preparation. The sardine dish is an easy starter or lunch option, emphasizing the versatility of using tinned ingredients. Both recipes aim to evoke warmth and simplicity in home kitchens, ideal for celebrating warmer days.
This simple, rather rustic tart is delicious and sings of warmer days. Tarragon is underrated, but this soft herb is a staple in my garden and eats especially well with crab.
Remove the lids carefully from the tins of sardines and drain half the tomatoey oil from each tin into a jug. Put the tins with the sardines still in them on a baking sheet.
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