Okay so you’ve just watch Oliver Cattermole, from the Mondiall Kitchen & Bar, make his famous crayfish cakes. It looks easy because it is.

Crayfish Cakes with Pea Purée and Ham Tartare (Serves 4)

INGREDIENTS
1/ For the
 crayfish
5 medium potatoes, peeled and quartered
650g crayfish tails
2 tbsp tomato sauce
6 white anchovy fillets
3 tsp English mustard
Salt and pepper
to taste

2/ For the
 Pea Purée
70g butter
1 white onion,
chopped finely
1kg frozen peas, blanched
200ml veg stock
10g mint leaves
Salt and pepper
to taste

3/ For the
 Parma Ham 
Tartare

200g good quality
air-dried Parma ham
1 shallot
2 large gherkins
50g washed capers
Handful flat-leaf
parsley

Cook This Way

1 / Mash like a Pro
Preheat oven to 200°C. Bring a pot of salted water to the boil and add the quartered potatoes. Cook until soft, drain and return to a medium heat. Dry fry until the excess moisture has evaporated. Mash the
 potatoes and set aside.

2 / Be a Cake Boss
Boil the tails in salted water for 6 minutes. Chop roughly. Add half of the tails to the mash and add the tomato sauce, anchovies and mustard. Add salt and pepper to taste and mix until smooth. Mould into 8 round cakes and refrigerate for 40 minutes.

3 / Purée Intentions
Melt 35g of butter in a frying pan over medium heat. Add the onion and fry until soft and translucent. Add the blanched
peas and stock, and simmer for 10 minutes,
until most of the liquid is gone. Add the remaining butter and purée until smooth.

4 / Ham It Up
Finely chop all the ingredients separately. Place in a bowl and mix well. Refrigerate until serving. “The sweetness of the purée and the sharp flavour of the tartare
complement each other and bring this
recipe together,” says Cattermole.

5 / Turn Up The Heat
Heat oil in a large frying pan. Lightly flour
the cakes and fry until golden – about 3 minutes per side. Then place in the preheated oven and bake for 15 minutes. Serve
2 cakes each. Add hearty blobs of purée
and tartare, and garnish with pea shoots.

* Production – Pieter Smedy