Chef Anna Frazer

POSH GIANT FISH FINGER WRAP

Perfect for the Easter weekend and celebrating my first ever viral recipe with a couple of tweaks - FLAT HAM & KIMCHI PIE!

Finally a lamb dish on the internet that doesn’t require 4 hours of cooking

The craving has returned for my Beef Drunken Noodles

And on the 3rd day, we’re nibbling on spicy crab vol au vents Full recipe! Spicy crab vol au vents Ingredients (makes 20-24) 1 sheet ready rolled puff pastry For the crab mix: 100g white crab meat 1 red chilli - finely diced 1 lime - zested and juiced 1 small bunch of chives - finely sliced 3 tbsp mayo Method: First up, Lay out the pastry, roll out to thin slightly then cut into oblong shapes (approx 10x5cm). Score (without cutting all the way through) a line creating a 1/2cm border on each square. Egg wash all over then bake in a 180C fan oven for 15 mins until puffed up and golden. Mix the ingredients for the crab mixture together in a bowl, taste for seasoning then set aside. With the cooled pastry squares, remove the middle square section to create a bed for the crab mixture. Spoon in generously, top with extra chives, serve up and enjoy!