by Richard Corrigan

A surprising but satisfying combination of ingredients here. Plus this pie looks dramatic: a few of the crayfish heads are used as garnish and to let steam escape.

Main course

Buyer's guide

Crayfish are best eaten from late spring to late autumn. Weather conditions affect their availability and cost, as does the spawning season (when the flesh of shellfish softens and has less flavour). Some species migrate, so might only be available frozen in certain months.


Crayfish are generally suitable for the same treatment as large prawns or langoustines. With such sweet meat, simplicity is key: eat cooked fresh crayfish with mayonnaise and a dash of lemon juice, or fry them in paprika, garlic and plenty of olive oil and stir into pasta. Chef Richard Corrigan recommends boiling crayfish in salted water with a healthy dose of bronze fennel, for flavour, and serving them alongside thin slices of buttered granary bread. Crayfish are also delicious in risottos, soups and stews.