I was there, darlings, at the Stones first thing this morning, and it was magnificent. One of the very many advantages of being a fox is that no one ever asks you for your ticket or where you are going. Glorious.
Anyway, druiding is well known for making one hungry and I don't mind telling you that by the time 6 o'clock came round this fox was famished. Absolutely famished, I tell you.
Wanting at all costs to avoid being press-ganged into breakfast by my fellow druids - notorious lovers of a cheap greasy spoon, a fact that isn't widely appreciated - into one of the A316's roadside hostelries, I'd come prepared.
So, darlings, having lit a little fire a short distance away from the Stones, this is what I made. You should have seen the looks of envy on the other druids' faces!
Crab & Peas with Lemon, Chilli & Herbs
Ingredients
150g Brian and Claire's white crab meat
200g peas (Richard just listed his on our market, and they are truly excellent, darlings)
2 or 3 spring onions from Stein, very finely chopped
1 small red chilli, deseeded and finely sliced
the zest and juice of 1 lemon
a handful of parsley, finely chopped
2 tbsp extra virgin olive oil
salt and cracked black pepper
Optional: toasted sourdough or pasta to serve
Method
1.Blanch the peas in salted water for just a minute or two, and then refresh them under cold water before patting dry.
2.Make the dressing by combining all the ingredients, except the crab, peas and parsley, and allowing them to sit for 5 minutes or so, to help soften the spring onion a little.
3.Add the crab, peas and parsley and fold it into the mixture. Given that it was breakfast time, I had mine on a slice of Julian's focaccia which I'd toasted over the fire, but this would be a delight tossed into Carlos' pasta too, darlings.
Anyway, while it's been absolutely lovely chatting with you mes choux, I really must get on. The longest day and all that....
R.
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