Ingredients

• 1 large (225 g; 8 oz) baking potato or sweet potato, peeled and finely grated
• 1 large egg, lightly beaten
• 1/2 teaspoon freshly grated nutmeg
• 1 tablespoon chopped flat-leaf parsley
• Sea salt
• Crushed red or black peppercorns
• 3 tablespoons unsalted butter, melted
• 1/2 organic green apple, cored and diced
• 1 tablespoon lime juice
• 1/2 cup (100 g; 3 ½ oz) cooked fresh crabmeat
• 1 tablespoon olive oil
• 1 tablespoon chopped cilantro
• 1 scallion, finely chopped
• 1/2 tablespoon chopped chives, plus a few sprigs to serve
• Crème fraîche, to serve
• 2 tablespoons pomegranate seeds, to serve
• Fleur de sel, to serve

Directions

1  Preheat the oven to 420F (215C). Oil a mini muffin pan or two with cooking spray; set aside.

2  In a bowl, beat the grated potato with the egg and nutmeg. Add the parsley and season with sea salt and crushed red peppercorns. Take a small amount of the grated potatoes in your hands and squeeze out the excess liquid. Press this into the bottom of each muffin hole in the shape of a nest; repeat with the remaining grated potatoes. Add 1/2 teaspoon of melted butter to each nest.

3  Place in the oven and bake for 25 minutes, or until the potatoes are crisp and golden in color. Unmold the nests and let cool on a rack.

4  In a bowl, gently toss the apple with the lime juice, crab, oil, cilantro, scallion, and chives. Season with sea salt and pepper. Using a teaspoon, spoon a small amount of filling inside each potato nest. Add a dollop of crème fraîche and a few pomegranate seeds. Sprinkle with fleur de sel and decorate with a few chive sprigs.

Makes 18 to 20 nests.