Broad Bean, Crab and Paprika Toast.
For the toast:
Cut four slices from a day old loaf of sourdough, toast and set aside to cool. Bring a saucepan of water up to the boil and add the broad beans. Fresh beans will require 3-4minutes, whilst frozen will take a little longer at 8-10 minutes. Drain and allow to cool, before podding from their skins and crush coarsely, using a fork. Take a handful of watercress or, if you can get hold of some, lovage, and roughly chop. Add to the broad beans and mix through.
For the mayonnaise, add the egg yolk to a large mixing bowl and little by little, add the rapeseed oil, incorporating it thoroughly each time, before adding any more. Add the lemon juice, mustard powder and smoked paprika, followed by the brown crab meat. Taste and season if necessary or add further paprika at this stage.
Spoon the broad beans onto the sourdough toasts, top with white crab meat and a generous dollop of paprika spiked mayonnaise. Serve with some extra snippets of watercress or lovage on the side.