Silk handkerchiefs with beurre blanc and confit egg yolks

By Louis Korovilas From Saturday Kitchen Ingredients For the confit eggs 250ml/9fl oz vegetable oil 4 egg yolks For the silk handkerchiefs 24 fresh lasagne sheets, cut into 12.5cm/4¾in squares 100g/3½oz walnuts, toasted and finely chopped 20g/¾oz grated Parmesan For the beurre …

Crab rarebit, spiced crab butter, hazelnut and beurre noisette salad

A twist on rarebit that makes a fab starter. By Simon Hulstone From Saturday Kitchen Ingredients For the crab rarebit 2 tbsp whole milk 55g/2oz unsalted butter, softened 175g/6oz Lancashire cheese, grated 2 free-range egg yolks 100g/3½oz fresh white crab meat 2 tbsp …