Serves 4

600g cleaned crab meat, checked for pieces of shell

For the grain-mustard sauce

45g unsalted butter

300g onions, finely chopped

1 bay leaf

1 tsp Maldon salt

55g flour

700ml milk

100ml white wine

80g wholegrain mustard

1 tsp english mustard

5 spring onions, sliced

100ml double cream

1 large pinch of freshly ground black pepper

For the mash

500g potatoes, peeled, cut into 2½

For the parsley-crumb topping

2 heaped tbsp roughly chopped parsley

200g white crustless bread, cut into

½cm cubes

1 garlic clove, finely chopped

20ml olive oil

Zest of 1 lemon

1 tsp salt

A large pinch of freshly ground white pepper

80g parmesan cheese, grated

20g gruyère cheese, grated

Preheat the oven to 180C/350F/Gas Mark 4. To make the wholegrain-mustard sauce, melt the butter in a pan on a low heat. Add the onions, bay leaf and a pinch of salt, and cook gently for 5 minutes without allowing the onions to colour. Take the pan off the heat, sprinkle over the flour and stir in. Meanwhile, place the milk in a pan and bring to just below a simmer. Pour the wine over the onion and flour mix and simmer until reduced by two-thirds, then gradually add the hot milk, stirring all the time. Add the mustards, spring onions and cream, and season. Simmer for 2 minutes, stirring, then turn off the heat.

Boil the potatoes for 25 minutes until tender. Drain and mash with the butter and milk. Put into a piping bag with a large star nozzle, if you have one.

For the parsley-crumb topping, put the parsley, bread, garlic, olive oil, lemon zest, salt and pepper into a blender and blitz to coarse breadcrumbs. Mix in the parmesan.

Once the sauce is made, remove the bay leaf, mix in the crab meat and place in a pie dish. Pipe over the mashed potato then scatter over the crumb topping and gruyère. Bake for 25 minutes until golden.

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