Crayfish are really tasty, a bit like mini lobsters.  They cook very quickly but beware, they don’t contain a lot of meat per unit.  Each crayfish will yield a body about the same size as a king prawn so for a starter I would suggest 6 each.  I would say that as a main dish, they ought to be combined with other seafood in, say, a risotto or stew – unless you’re feeling generous!  Don’t throw the shells away, they make a brilliant broth if you bash them up a bit and fry with some onion and carrot, vermouth and water – a terrific base for fish soup!  Enjoy these crayfish with plenty of bread to mop up the juices.


1 bunch watercress, washed and the tough stalks removed

1 bunch wild garlic, washed

2 tablespoons sunflower seeds

4 tablespoons parmesan or other hard, salty, tasty cheese

Extra virgin olive oil, 250ml

Salt and pepper


Get out your food processor, bung everything in to it andwhizz to a nubbly puree.  That’s it!  Season with a little salt and pepper to tasteand you’ve got the basis for loads of quick and easy meals.