Cornish Hake, Sweetcorn and Crab Humita, Fermented Wild Garlic, Golden Raisin Purée

Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

Traditionally, humita is ground fresh corn mixed with milk and butter, wrapped in its own husk and baked until cake-like. This version is much creamier, almost like porridge. We serve it with roast hake but it would work very well indeed with poached eggs and grilled chorizo for breakfast.


Golden Raisin Puree

  • 250 g golden raisins
  • 250 ml apple juice
  • 50


Start with the raisin purée, which needs to be made a couple of days in advance. Soak the raisins in the apple juice overnight. Pass and keep the apple juice. The following day, make a dry caramel with the sugar, until quite golden. Add the soaked, drained raisins and a splash of apple juice to the pan, which will dissolve the caramel. Agitate the pan vigorously, cooking for 2 minutes before pa