Crayfish are best eaten from late spring to late autumn. Weather conditions affect their availability and cost, as does the spawning season (when the flesh of shellfish softens and has less ...
For the crayfish, bring 4 litres/7 pints water to the boil. Add the stout, salt, sugar, dill crowns and anise seeds. Add all the crayfish, bring back to the boil and boil for between 8-10 minutes.
Crayfish with new potatoes and a chive butter sauce is surprisingly light and will partner well with the bubbles you have just opened. Finish with crisp, flaky Eccles cakes topped with buffalo ...
It comes from deer that roam happily in their clean green pastures in Hawke’s Bay. And the crayfish that freely wander our sea floors would have some cooks arguing its flesh is not meat.
Chuck in the pea shoots, crayfish, basil, mint and cooked noodles. Toss together well, then serve with the pumpkin seeds scattered over the top.