Crab Pâté with Cucumber and Dill Salad from Darina Allen's Simply Delicious Suppers by Darina Allen

Ingredients

• flat-leaf parsley, fennel or chervil
• fennel or chive flowers, if available
• 3–4 tablespoons finely chopped parsley
• tomato chutney
• 140 g mixed brown and white cooked crab meat (for method)
• fresh lemon juice to taste
• 110 g softened butter
• 1–2 teaspoons finely chopped parsley
• 1 medium clove garlic, crushed
• cucumber salad
• few grinds of black pepper