INGREDIENTS

(makes 8 large sandwiches)

For the bread
1½tbs active dry yeast
Pinch sugar
100ml warm water
60g dried apricots finely diced
250g grated carrots
1tbs caraway seeds toasted
Zest of 1 orange
2½tsp salt
2tbs caster sugar
175g wholemeal flour
500g plain flour
350ml buttermilk
40ml walnut oil

For the crab sandwich filling
120g fresh picked brown crab meat
350g fresh picked white crab meat
Pinch cayenne pepper
Juice of 1-2 lemons
220g coriander finely chopped
2 kaffir lime leaves finely julienned
6mm fresh peeled ginger grated
4 pequillo peppers finely diced
1 small green chilli finely diced seeds removed (optional)
Crème fraîche to mix
Salt and freshly ground black pepper

To serve
Mayonnaise

Green leaf lettuce such as cos or pousse épinard

METHOD

Dissolve yeast and the pinch of sugar in a bowl with warm water and leave to stand for about 10 minutes until frothy.

In a large bowl combine apricots carrots caraway seeds zest salt caster sugar wholemeal flour and about 60g of plain flour.

In another bowl combine the buttermilk oil and yeast mixture. Whisk into the dry ingredients and blend well. Gradually add the rest of the plain flour.

Turn out on to a lightly floured surface and knead until a springy soft dough is formed. The dough will be slightly sticky. Place dough in a greased bowl brush with oil and cover with clingfilm. Leave to rise in a warm place until doubled in size about 1½-2 hours.

Turn out dough on to a lightly floured surface. If the dough is too soft at this stage knead in a little more flour.

Form two or three round loaves and place on greased baking sheets. Cover loosely with a cloth or clingfilm and let rise until doubled in size (about 45 minutes).

Bake in a pre-heated oven at 190ºC for about 40 minutes or until golden brown. Cool on wire racks.

Combine filling ingredients. Adjust seasoning. Thinly slice apricot and carrot bread spread with mayonnaise and top with lettuce. Spoon the crab mixture over leaves and top with remaining slice of bread.