Season: Summer 

Crab and Loosehanger Blue Cheese Bake

Ingredients :

50g butter *
225g fresh mushrooms, thinly sliced *
125ml white wine *
350g cooked crab meat *
25g chopped spring onions *
115g seedless red grapes, halved *
115g Loosehanger New Forest Blue Cheese, crumbled *

Method :

Preheat oven to 190 deg C / Gas 5.

Melt the butter in a saucepan over a medium heat, add the mushrooms and white wine. Stir the mushrooms until they are softened slightly and some of the sauce remains and set aside.

Place the crab in the bottom of a small baking dish. Layer the dish with the mushrooms, spring onions and grapes. Drizzle with the remaining butter and wine sauce and top with Loosehanger Blue cheese.

Bake for approximately 10 minutes in the preheated oven, until the dish is heated through and bubbly.

Serve with some fresh crusty bread.

* Available from your local producer at Hampshire Farmers’ Markets