Partan bree is one of Scotland’s traditional soups – a rich, creamy crab soup. Partan means crab, bree means liquid or gravy. Typical in many seaside areas of Scotland, this recipe has of course many variations. Lady Clark of Tillypronie in her 1909 book suggests adding some anchovy, and so I like to finish the tart with a few of these on top.
Don’t overdo the mace flavouring – a quarter-teaspoon seems a small amount but it’s just enough to give that