Name: Partan Bree
Cuisine: British
Ingredients: 4 tbsp of Madeira or cream sherry; 2 tbsp finely chopped herbs - a mixture of chervil, flat parsley and fennel is great; 250 g mixed brown and white crabmeat; 1 small piece of fennel, with feathery tops and some celery leaves, roughly chopped; Reserve the meat for crab recipes; 1 large onion, roughly sliced; The shells from 2 large brown crabs, cooked and meat removed. Meat should yield approximately 500g; Large pinch of paprika; 1 scant tbsp tomato passata; Juice of half a lemon; Sprigs of parsley with stalk, broken up; 750 ml crab stock; 150 ml milk; Sea salt and Freshly ground white pepper; Finely grated rind of 1 lemon; 50 g long grain white rice; 1 large onion, finely chopped; 50 g butter; 2 tbsp brandy; 2 bay leaves; 1 tsp whole white peppercorns; Half a lemon, sliced

Partan Bree

Ingredients

For the Crab Stock

Method

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