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Recipe Of The Month: Charcuterie

Crab and little gem salad with charcuterie (Serves 4)
1 small shallot, finely sliced
1 tbsp red wine vinegar
100g peas, podded
2 heads of little gem lettuce, leaves separated
½ fennel bulb, finely sliced
50g Cecinas Nieto cecina de León, thinly sliced
3 cm piece of Forest Pig salami, skin removed and thinly sliced
The meat from 1 whole crab or 1 dressed crab
4 sprigs of dill, chopped

For the dressing:
50ml extra-virgin olive oil
2 tbsp white wine vinegar
2 tbsp dill, finely chopped
1 tbsp basil, finely chopped
1 tsp pine nuts

1- Place the shallot and red wine vinegar in a small bowl with a pinch of salt, then set aside. Blanch the peas, then drain and set aside.
2- Put all the ingredients for the dressing into a food processor and whizz until smooth; add a tablespoon of water if it’s too thick. Season to taste.
3- Arrange the lettuce, fennel and peas on a large platter, followed by the slices of cecina and salami. Drain the shallot and scatter over the top, followed by the crab meat and dill.
4- Drizzle the dressing over the top.

Whipped feta toasts with garlic prawns and cecinas nieto cecina de león (Serves 4)
100g feta
130g Greek yogurt
Zest of ¼ lemon
1 tbsp olive oil
2 garlic cloves, finely sliced
150g cherry tomatoes, halved
1–2 tsp thyme leaves
8 king prawns
8 slices ciabatta or sourdough bread
2 tbsp extra-virgin olive oil
8 thin slices of Cecinas Nieto cecina de León

1- Put the feta, yogurt and 2 tablespoons of water into a small food processor and whizz until smooth. Add the lemon zest, season to taste and whizz again. Set aside.
2- Heat the olive oil in a frying pan or wok. Add the garlic, tomatoes and thyme, and cook for 1–2 minutes until the tomatoes have just started to soften.
3- Add the prawns and 2 tablespoons of water. Cover the pan with a lid, then cook for 3–4 minutes, turning them after a couple of minutes, until they are pink.
4- Brush both sides of the bread slices with olive oil and toast them. Divide the whipped feta among the 8 bread slices and put two slices on each plate.
5- Place 2 prawns and some tomato mixture over the bread, then arrange a couple of slices of cured beef alongside the bread. Drizzle a little of the juices over the top, and serve.

Find these recipes and more in the July issue of Harrods Magazine, available to download through the Harrods app.

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Recipes by Emma Marsden.

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