This week's recipe from The Magpie Cafe, Whitby, is crab-crusted halibut with beetroot dauphinoise, serves 4

Ingredients 4 x 200g halibut fillets 50g brown crab meat (chopped) 80g white crab meat (chopped) 3 slices stale white bread 50g butter 1 tbsp parsley Squeeze of lemon juice

For the beetroot dauphinoise: 1kg fresh beetroot, 400ml milk, 200ml double cream, 2 cloves garlic (crushed), 1 tbsp horseradish sauce, salt and pepper, 300g kale, knob of butter plus oil.

Method To make the beetroot dauphinoise, peel and very thinly slice the beetroot and layer into an ovenproof dish.

Heat the milk, cream, garlic and horseradish in a pan, season with salt and pepper and pour over beetroot. Cover dish with foil and place in preheated oven (180C/Gas 6) for 1 hour.

Remove foil and bake for further 20 minutes.

For the crab crust: In a food processor, blitz bread to a fine crumb, melt butter in a pan and cook bread crumbs over a medium heat, stirring constantly until lightly toasted. Remove pan from heat.

Combine both crab meats, add parsley and lemon then stir into breadcrumbs.

Place halibut onto an oven proof tray, season, then place on top with the crumb. Bake in a hot oven for 12 minutes, or until crust is a rich golden brown.

Sauté kale in a little oil, add the butter and season well.

To serve…

Place a good spoonful of beetroot dauphinoise onto a plate alongside the kale. Top with the halibut and serve immediately.