A juicy, fragrant take on a classic, there’s a little heat and a lot of flavour in this easy to make dish

100g - 150g to taste white crab meat

3 – 4 tbsps Vegetable Nage or Dashi

half a small fennel bulb, outer layer removed, diced very finely, including some leaf

half a small chilli, very finely chopped

half a tsp finely chopped fresh dill

half a tsp finely ground fennel seeds

juice and zest of half a lemon

spaghetti for two

2 tbsps single cream or creme fraiche

a little less than a quarter tsp of nutmeg

a small handful of rocket per person, torn (not chopped) to small pieces

• In a large heatproof bowl, gently mix the crab, nage or dashi, fennel, dill, fennel seeds and lemon juice

• Set the spaghetti boiling in plenty of boiling water, as per the instructions on the packet. When it’s about 5 minutes away from being cooked (you’ll have to judge this yourself!), set the bowl the crab etc is in on the saucepan, and let the mixture heat up until the crab’s aroma starts to come through. You’re not exactly cooking the mix, just warming it through to release the flavours

• When the spaghetti is cooked, take the bowl off the pan, drain the spaghetti and put it back into the hot pan. Stir in the cream or creme fraiche and the ground nutmeg, then gently stir in the crab and fennel mix

• Put a handful of rocket into each serving bowl, and some pasta and crab mix on top, and serve