Lettuce Boats & Picnic Pots

• 4 x little gem lettuce

Pot 1 – Potted Crab:

• 100g white crab meat
• The juice and zest of half a lemon
• 1 mild red chili, chopped
• Pinch of cayenne
• Pinch of salt
• 30g coconut oil (preferably cuisine, no flavour) – or clarified butter

STEP BY STEP

Combine the crabmeat with lemon zest, juice, chili, and a pinch of salt. Melt the coconut oil and cayenne gently, it should not become hot but just turn liquid. Place the crabmeat into a small jam jar and pour the coconut oil over the top. Leave to set at room temperature and refrigerate if not serving immediately.

Pot 2 – Smoked Mackerel:

• 30g yogurt of choice, I used coconut yoghurt
• 1 tsp lemon juice
• ½ tsp wholegrain mustard
• Pinch of salt & pepper
• 100g smoked mackerel
• 5g dill

STEP BY STEP

Combine the Coconut yoghurt, lemon juice, mustard, dill, salt and pepper. Tear the mackerel into chunks and turn through the dressing. Serve immediately or store in a jam jar for picnics.

Pot 3 – Potted Crayfish Tails:

• 50g coconut oil (cuisine, no flavour) or clarified butter
• 1-2 pieces of mace
• A grind of nutmeg
• 1/8 tsp cayenne
• The zest of ½ a lemon zest
• 140g crayfish tails
• Salt

STEP BY STEP

In a small saucepan melt the coconut oil with mace, nutmeg, cayenne, lemon zest and a pinch of salt just until it turns liquid, swirl it around and take off the heat once it begins to crackle, do not let the lemon zest burn. Allow to cool until it’s easy to pop your finger in. Put the crayfish tails into a jam jar and pour the coconut oil over the top, pushing them down so there is a layer of liquid on top. Leave to set at room temperature and refrigerate if not serving immediately.