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Carrot & crab cannelloni
- 3 carrots , you'll need nice fat, straight ones for this
- cm piece root ginger , grated
- 2 handfuls micro salad leaves
- 6-8 baby carrots , cooked and halved lengthways
- olive oil to dress
- 50ml white wine vinegar
- 1 tsp coriander seeds
- 1 garlic clove , lightly crushed with the flat of a knife
- 2 thyme sprigs
- 1 star anise
- 200g crabmeat , defrosted if frozen
- 1 banana shallot or 2 ordinary ones, finely chopped
- 1 Granny Smith apple, finely chopped
- tbsp grain mustard
- 5 tbsp mayonnaise
- 2 tbsp chopped parsley and/or chervil
Directions:View on BBC Good Food
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