Simon Rimmer served up a delicious crab and pickled fennel salad on Sunday Brunch.
For ingredients are: 350g picked fresh white crabmeat and 2 heads fennel, cut into thin strips on mandolin.
For the pickle: 200ml white wine vinegar, 200ml water, 300g sugar, 1 tbs coriander seeds and 20g salt.
For the salad are: zest 1 orange, 1 tbsp dried cherries, 1 apple cut into half moon pieces, thin, 15g chopped dill, 15g chopped parsley, 25ml extra virgin olive oil, 25g flaked toasted almonds, Salt & Pepper.
See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.