Serves 4 as a starter

For the soup

400g green shelled cobnuts

150ml water

1 litre milk

120ml hazelnut oil, plus extra for drizzling


For the crab toast soldiers

4 slices white bread

1 medium crab, white and brown meat separated

1 egg

1 tsp ricotta cheese

1 tbsp snipped chives

Few drops tabasco




  1. To make the soup, put the cobnuts in a sandwich or freezer bag and smash into small pieces with a rolling pin then add to a dry pan and toast on a medium high heat until golden. Stir in the water then add the milk and simmer for 5 minutes but do not allow to boil. Remove the pan from the heat, cover with a lid and leave to infuse for  30 minutes


  1. To make the crab toast, toast the bread and cut into rectangular soldiers. Put the brown crab meat in a bowl and beat with the egg and ricotta before folding in the white crab meat, chives, tabasco and seasoning to taste. Spread the crab on the toast soldiers, put on a baking tray and grill for 5 minutes until golden


  1. To serve, reheat the infused soup then blend with a little hazelnut oil until it is smooth and pass through a sieve to remove any lumps. Serve in a bowl with a swirl of hazelnut oil and the crab toast soldiers on the side.