This is a real delight, lively and comforting, with a sophisticated, authentically Chinese taste. There is a slight drawback in that it must be served freshly made; we’ve discovered that if you try to freeze it, or leave it in the fridge till next day, the flavour becomes a little dull and uninteresting

280g frozen sweetcorn

600mls chicken stock

600mls nage

1½ tbspn shaoxing wine

2 tbspn light soy sauce

3 tspn finely chopped ginger

1 tspn salt

1 tspn sugar

¼ tspn white pepper

2 tspns cornflour blended with 1 tspns water

230g white crabmeat

1 egg white blended with 2 tspn sesame oil

1 spring onion white, finely chopped

• Bring the stock to the boil and add the corn. Simmer gently for 15 mins. Add shaoxing, soy sauce, ginger, salt, sugar, pepper and cornflour and stir. Bring back to a boil and briskly whisk in the egg white and sesame oil. Then add the crabmeat and stir in gently. Serve immediately, garnished with the spring onion