Our culinary editor can vouch for these dishes from four of the country’s leading cooks. We’ve even got Yuletide Eve covered for you.
100g grated parmigianoTo make the pesto sauce, first zest the lemons and then juice them.
Season the flesh with salt and pepper. Heat a heavy-based pan on the stove top until hot, add a dash of olive oil. Place the crayfish shell-side down in the hot pan to generate some roasted cray flavour in the pan. Turn crayfish flesh-side down and quickly sear to seal the flesh and give a light golden colour.
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