A deliciously different way of presenting crab, this is a lovely summer dish; sweet and light and savoury and satisfying. It goes incredibly well with Japanese Potato Salad (as above), plus we’ve also put little blobs of the crab mix on fingers of toast and passed them around as finger food

Crab mix:-

100g white crab meat, picked over to remove any shells

2 heaped teasp crème fraiche

½ teasp white miso

½ teasp yuzu (or lemon juice)

½ teasp lime juice

½ teasp ginger paste or 1cm cube fresh ginger, finely chopped

1 teasp finely chopped chives

1 teasp olive oil

pepper

To serve:-

100g dark salad leaves such as sorrel, baby spinach, beet leaves

100g mange tout

2 thick slices sourdough bread, toasted then crust removed and cut into 1.5 cm croutons

a good drizzle of olive oil

• Bring a pan of water to the boil, drop the mange tout in, bring back to a boil, then drain and refresh the mange tout under a cold tap. Set aside

• Mix all the crab mix ingredients together and check the flavour balance

• Place the leaves in a bowl, and put the bread croutons on top and drizzle with olive oil. Pile the crab mixture on top and serve immediately