BUYING CRABMEAT
TWIST IT
BLACKBERRY FORAGING
TWIST IT
Campsite breakfast
photographs MYLES NEW
If you’ve been able to buy a fresh crab from your local fishmonger (or maybe even caught your own), you can expect to get around 250g white meat and 120g brown meat from a 1.2kg crab. Follow our guide for how to cook a fresh crab at bbcgoodfood.com/cooking-fresh-crab.
Raspberry jam doughnuts
Few things sum up late British summertime better than picking blackberries, an empty margarine tub in hand. Provided you’re not trespassing on private property, blackberry picking is also a great way of sourcing the ingredients for a cheaper summer pud.
We’ve left our beef mince plain, but it can easily be flavoured and served with different garnishes.
If you have leftovers, this recipe can be turned into a hearty breakfast or lunch the next day. Reheat in a shallow pan, then make some gaps in the mixture using the back of a spoon. Crack 1 egg into each gap, then simmer for 5 mins, covered, until the egg whites are cooked but the yolks are still runny. Enjoy with buttered toast.
Use a dressed crab or a pack of crabmeat from the supermarket – they usually contain both white and brown meat. Good fishmongers will also sell picked crabmeat, if you don’t want to tackle a whole crab.
Use a chunky raspberry jam to fill the doughnuts, or use up a standard jar by mixing it with a handful of crushed fresh raspberries for extra zing.
Pick a winner
Chipotle burger dogs
DIY smoky spice mix
Chocolate custard doughnuts
Choose plump berries that are shiny and firm. They can vary in flavour from place to place – seasoned blackberry hunters often have favourite bushes. Avoid any by busy roads (which can become polluted by traffic fumes) and fruit low enough to be ‘watered’ by passing dogs. Blackberries are at their best from the end of August to September.
In step 1, add 1 tbsp chipotle paste and a handful of finely chopped coriander leaves to the mince and work this in.
Shop-bought spice mixes are fine, but nothing beats the vibrancy of a homemade one. This can be made before you leave and taken along in a jar. Mix 1 tbsp each ground cumin, smoked paprika and dried oregano with 1 tsp each garlic salt and chilli powder. This makes double than you need for the beans, but it can be used to season any barbecued dishes, especially pork, fish, chicken, vegetables and halloumi.
Melt 100g dark chocolate in a heatproof bowl over a pan of simmering water (or in the microwave in 20-second bursts), then mix with 200g ready-made custard.Chill for 1-2 hrs to firm up before using.
How to collect
Kofta-style burger dogs
For the seaside