These tasty, mildly spicy, superbly crabby samosas are light and crunchy, and the plum chutney they come with, rich and intense with a hint of chlli fire, goes incredibly well with them. It goes with all sorts of other things too; a cheese sarnie, for instance, or even on the side of a curry.

Chutney :-

1 kg red plums, pitted and roughly chopped

1 tsp medium chilli powder

2 star anise

4 cardamom pod, bruised but not deseeded

200g sugar

200ml cider vinegar

100ml balsamic vinegar

Crab samosa:-

200g white crab meat

2tbsp coconut oil

2 small red onions, finely chopped

1 tsp ground turmeric

2 mild red chillies finely chopped

½ teasp Kerelan Spice Mix

half a thumb of ginger root, peeled and finely chopped

1 tbsp chopped fresh coriander

Juice of half a lemon

2 packs of filo pastry

Melted coconut oil for the pastry

• First make the chutney by placing all the chutney ingredients in a medium sized pan and bring to the boil. Simmer quickly without a lid for 25-30 minutes until the chutney thickens enough to coat the back of a spoon. Set aside and allow to cool– it will keep on thickening as you prepare the samosa

• Next heat a large sauce pan and add the coconut oil. Gently fry the onions for 8 minutes or until translucent, then add the ginger, red chillies, and turmeric. Fry for a minute, then take off the heat and fold in the crab, followed by salt, pepper, coriander , garam masala and lemon juice. Allow to cool slightly.

• Heat the oven to 220C

• Meanwhile, melt the coconut oil to brush the filo pastry with. Cut the pastry into approximately 20cm squares. Place the lower square on the preparation surface, coat with oil and place the second square on top to create an 8 sided star. Place two heaped teaspoons of crab filling in the centre and the fold all the edges together to make a neat parcel about 10 cm square. Repeat until all the crab mixture is used up. It should make 8-10 samosas

• Place the samosas on a baking sheet and cook for 9-12 minutes until golden brown. Allow to cool to room temperature. Serve with a green salad and some plum chutney on the side