By William Lander, Shaun Searley and Daniel Morgenthau
The mineral sweetness of this beautiful white crab meat works perfectly with the natural sweetness of the apple. The monk’s beard (in season from the end of January to the middle of March) offers a juicy, salty taste of the sea – and it looks great.
Peel and dice the apple and kohlrabi into 2cm cubes. Finely chop the chives, chervil and tarragon and combine the herbs, apple and kohlrabi with the crème fraîche and crab meat. Season with lemon juice and salt.
Slice the chicory into 1cm rounds and dress with the lemon rind purée.
In a saucepan of boiling water, blanch the monk’s beard for 10 seconds, then refresh in iced water