Seafood Made Simple: How to make delicious crab toast for two

Plus my hero list of crucial condiments to keep in the larder

Crab on toast. Picture: Chani Anderson

Operating a restaurant with a daily changing menu can be both challenging and thrilling. We rely on a well-stocked larder of pickles, ferments, vinegars, and other condiments to provide us with a little direction and a lot of comfort. Building up that larder during the summer months is always enjoyable. Considering which preservation process suits each fruit or vegetable is something I admittedly lose a little sleep over in the peak of summer gluts.

Drying lemongrass this year worked a treat for us, grown in West Cork by Alex Gazzaniga at Singing Frog Gardens. It’s adding a little sunshine to our plates in these early months of the year.