Bucks &amp; Oxon

<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="1000" src="https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2024/06/Apricot_Rice_Pudding_9233-1000x1000.jpg" alt="Tom Kerridge" class="wp-image-163076" /></figure>



Tom Kerridge is King of the foodie scene in Marlow – and currently cooking up a storm as a judge on BBC2’s&nbsp;Great British Menu. He turned up the heat by turning a rundown Marlow pub called The Hand &amp; Flowers into a two Michelin-starred restaurant, and now also runs six more gastro joints in Buckinghamshire and London. If you can’t get a table at The Hand &amp; Flowers, fret not. Tom likes nothing more than seeing people enjoy his food, so he’s published his twelfth cookbook,&nbsp;Tom Kerridge Cooks Britain, so you can get a flavour of his mastercheffery in your own kitchen. Here are two of the top picks, each with his signature twist. Ready, steady, cook!



<h2 class="wp-block-heading" id="h-crab-cakes">Crab Cakes</h2>



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We get succulent fresh crab from Cornwall and Orkney, but store-bought picked crab meat is a convenient way to enjoy this tasty shellfish. I add smoked paprika to these easy crab cakes, which lends a distinctive flavour not often used with seafood. The accompanying mayo – flavoured with fragrant dill, sharp lemon and salty capers – is a lovely foil.



<h3 class="wp-block-heading" id="h-ingredients-makes-12-crab-cakes">Ingredients (makes 12 crab cakes)</h3>



400g cod fillet, skin removed and pin-boned



1 large free-range egg white



1 tsp Dijon mustard&nbsp;



Finely grated zest of 1 lemon



¼ tsp white pepper&nbsp;



½ tsp smoked paprika 200g white crab meat&nbsp;



1 tbsp finely chopped chives



1 tbsp roughly chopped dill



50g panko breadcrumbs



Vegetable oil, to fry



Salt and freshly ground pepper



<h3 class="wp-block-heading" id="h-method">Method</h3>



Cut the cod into large chunks and place in a small food processor. Add the egg white, mustard, lemon zest, white pepper and smoked paprika. Blend until smooth.



Transfer the fish mixture to a bowl. Add the crab meat and chopped herbs with a good pinch of salt and fold through until the mixture is well combined.



Tip the panko breadcrumbs into a shallow bowl. Wet your hands with a little water (to avoid sticking) then divide the fish mixture into 12 even-sized pieces and shape into patties.



Place each patty in the breadcrumbs and turn to coat well on both sides. Place these crab cakes on a tray in the fridge for 20 minutes to firm up.&nbsp;



Meanwhile, for the caper mayonnaise, put all the ingredients into a small bowl and mix well, seasoning with a little salt and pepper.&nbsp;



Heat about a 1cm depth of oil in a large non-stick frying pan over a medium-high heat. When it is hot, carefully add the crab cakes and cook for 2–3 minutes on each side or until golden brown and cooked through. Remove from the pan and drain on a tray lined with kitchen paper.&nbsp;



Season the crab cakes with a little salt and serve them on individual plates with a dollop of caper mayonnaise and a lemon wedge.







<h2 class="wp-block-heading" id="h-lamb-rump-with-rocket-salsa-verde">Lamb rump with rocket salsa verde</h2>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="1000" src="https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2024/06/Lamb_Rump_Salsa_Verde__v2_9438-1000x1000.jpg" alt="Tom Kerridge lamp rump with salsa verde" class="wp-image-163082" /></figure>



Lamb chops are most people’s go-to for the barbecue, but I love the flavour of lamb rump. It’s an excellent cut that should be enjoyed heavily browned on the outside and pink in the centre. The accompanying salsa verde is boldly flavoured and includes rocket for some peppery notes.



Ingredients (serves 4)



4 boneless lamb rumps (300g each)



3 sprigs of rosemary, leaves picked and finely chopped



Salt and freshly ground pepper&nbsp;



Rocket salsa verde



2 handfuls of rocket leaves (50g)



A handful of basil leaves&nbsp;



A handful of flat-leaf parsley leaves



1 small garlic clove, finely grated&nbsp;



120ml extra virgin olive oil&nbsp;



2 tsp Dijon mustard



3 tbsp baby capers&nbsp;



1 banana shallot, finely chopped&nbsp;



2 tbsp sherry vinegar



Method



Preheat the oven to 200°C/180°C Fan/Gas 6.



Trim any excess fat from the lamb rumps, leaving a very thin layer of fat on one side. Score the fat with a sharp knife and sprinkle both sides of the rumps with the rosemary and some salt and pepper.&nbsp;



Place a large non-stick frying pan over a medium heat and place the lamb rumps in the pan, fat side down. Let the fat render slowly from the lamb and cook for 4–5 minutes until the fat is crispy. Flip the lamb rumps over and cook for another 3–4 minutes.&nbsp;



Lift the lamb rumps out of the pan and lay them on an oven tray. Place in the oven for 6–8 minutes, depending on their thickness, to finish cooking.



Meanwhile, make the rocket salsa verde. Put the rocket, basil, parsley and garlic into a food processor. Pour in the extra virgin olive oil and blend until smooth. Add the mustard, capers, shallot, sherry vinegar and a good pinch each of salt and pepper. Blend again, very briefly, then transfer the salsa verde to a bowl.&nbsp;



When the lamb is ready, remove from the oven and set aside to rest in a warm place for a few minutes. Carve the lamb and serve with the rocket salsa verde, and tenderstem broccoli or some chargrilled courgettes and peppers on the side.&nbsp;



Extracts taken from&nbsp;Tom Kerridge Cooks Britain&nbsp;by Tom Kerridge (Bloomsbury Absolute, £25 Hardback)



Photography ©&nbsp;Cristian Barnett



Watch Tom Kerridge Cooks Britain on ITV1 from Thursday 27 June.



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Recipe: Tom Kerridge’s Lamb Rump and Crab Cakes

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