CAKES FOR 2 RECIPES

Steps:

• Tip the flour into a large bowl and stir through the salt and nutmeg. Add the butter and rub it in with your fingertips to make a fine, breadcrumb consistency. Add the sugar and currants and stir in 3 tbsp milk until it just comes together, add a further 1 tbsp if the dough is a little dry. Bring together into a ball, try not to overwork the dough as this will make it tough.
• Roll out the dough on a lightly floured surface to a 5mm thickness and cut out rounds using a 6 or 7cm cutter. Re-roll any scraps and cut out more until you have used up all the dough.
• Place a cast iron pan or heavy based frying pan over a medium heat to get really hot. Cook for 3-4 mins on each side or until lightly golden, you will need to turn the heat down slightly if they begin to catch. Immediately toss in the sugar and set aside on a wire rack to cool down for 15 mins.

Steps:

• 1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
  2. Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
  3. Refrigerate for 30 minutes, then shape into 6cm cakes.
  4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
  5. Serve with pinches of watercress and a dollop of tartare sauce.