MOREIDEASFORCR AB
Stillfeelingcrabby?Findtheserecipesatdeliciousmagazine.co.uk1.Pea and crabcrostini 2.Crabstretch 3.Crabandsamphirepasta
A BITABOUTSTUART
Originallya chef,he
lefthisroleasCEO
ofGordonRamsay’s
restaurantgroup
in2017.Stuartthen
tooka changeof
tack,openinga
restaurantandwine
barwithwifeCecilia
inChislehurst,the
leafyLondonsuburb
wherehegrewup.
BankHousefocuses
onsustainability
andaimstofoster
localtalent.The insanely good
BAKED CR AB GR ATIN
CHEF’S SECRET RECIPE
The Bank House
baked crab gratin
SERVES 8. HANDS-ON TIME 30 MIN,
OVEN TIME 15-20 MINMAKE
AHEADAssemble the crab gratin,
either in one dish or
several, then cover and chill
in the fridge for up to a day. Cook
from chilled, as in the recipe.
FOOD
TEAM’S
TIPYou can easily halve this
recipe to serve 4, or serve
in individual ramekins.- 450g white crabmeat
- 500g mascarpone
- 75g fresh white
breadcrumbs - 35ml soy sauce
- 4½ tbsp mayonnaise
- Small handful chives,
chopped - 20g parmesan, freshly
grated - 8 thin slices sourdough bread,
toasted - Lemon wedges and steamed
late-season British asparagus or
tenderstem broccoli to serve
RECIPE: STUART GILLIES AND BOBBY BROWN. PHOTOGRAPHS
: TOBY SCOTT,
TARA
FISHER,
ALEX
LUCK.
ILLUSTRATION: ROSIE RAMSDEN.
FOOD STYLING: SOPHIE AUSTE
N-SMITH. STYLING: OLIVIA WARDLE
It’s been a tough time but we’re so
happy the restaurant is open again. This
sharing dish is a Bank House favourite,
developed by chef Bobby Brown and
me – cosy comfort food as summer turns
to autumn. It goes beautifully with
a full-flavoured chenin blanc white wine
from the Languedoc in France.
STUART GILLIES66 deliciousmagazine.co.uk
YOU’LL ALSO NEED...
1 large gratin dish (or 8 x 8.5cm
diameter ovenproof ramekins);
bowl of iced water1 Heat the oven to 180°C/160°C fan/
gas 4. Pick through the crabmeat
carefully to remove any shell and
cartilage, then put in a large mixing
bowl. Mix in the mascarpone,
breadcrumbs, soy sauce and
mayonnaise until evenly combined.
Gently mix in the chopped chives.
Spoon into 1 large gratin dish or
8 ovenproof ramekins (see Make
Ahead), then bake for 15-20 minutes
until heated all the way through.
3 Heat the grill to high. Once the
gratin is heated through, grate the
parmesan over it, then brown under
the grill for 1-2 minutes.
4 Slice the toast into fingers, put
the lemon wedges and steamed
vegetables on a serving dish, then
serve with the hot crab gratin.
PER SERVING (WITH TOAST)
506kcals, 35.4g fat (19.4g saturated),
19.3g protein, 26.9g carbs
(4.3g sugars), 1.6g salt, 1.1g fibre