½ tbsp chopped fresh chervil
1 tbsp chopped fresh chives
1 onion, diced and cooked
1 tbsp chopped fresh parsley
1 large potato, peeled, diced and par-boiled
3 spring onions, chopped
1 tbsp Dijon mustard
1 tbsp capers, chopped
sea salt and freshly ground black pepper
pinch cayenne pepper
2–4 tbsp olive oil
1 tbsp red wine vinegar
pinch sea salt
1 tsp sweet smoked paprika
375g/13oz strong white flour, plus extra for dusting
35g/1¾oz unsalted butter, cold and diced
10g/â…“oz unsalted butter, softened
50²µ/1¾´Ç³ú cheddar cheese
2 tbsp crème fraîche
2 hard-boiled free-range eggs, chopped
1 free-range egg plus 1 egg yolk, to glaze
50²µ/1¾´Ç³ú ²µ°ù³Ü²âè°ù±ð cheese
50²µ/1¾´Ç³ú lard, cold and diced
100g/3½oz white crab meat
100g/3½oz brown crab meat