Crab kedgeree

As our seas start to warm up in May, native crabs tend to move inshore to shallower waters and so are easier to catch. It is peak season right now for Cromer crabs caught off the Norfolk coast, which are particularly flavourful and tender due to the nutrientdense and chalky waters they live in. This recipe is a decadent twist on a brunch classic but is exceptional at any time of day. I love how the fragrant spices complement the sweet, white, flaky crab meat, and the soft-boiled eggs and stronger brown meat add depth and richness.

Serves 4

4 medium freerange eggs

50g butter

2 medium onions, peeled and finely diced

20g ginger, peeled and finely chopped

2 bay leaves

2 tsp medium curry powder

1 tsp turmeric powder

10 cardamom pods, seeds removed and crushed

160g basmati rice, rinsed in cold water

400-500ml boiling water

200g mixed brown and white crab meat

To finish

1 tbsp parsley, roughly chopped

1 tbsp coriander, roughly chopped

½ a lemon, cut into 4 wedges

1 Bring a pan of water to the boil. Carefully lower in the eggs and cook for 6½ minutes then place the eggs in a bowl of iced water. Leave for 5 minutes then peel.

2 Place a wide, lidded pan on a medium heat, add the butter, onions, ginger, bay leaves, curry powder, turmeric and crushed cardamom seeds. Season then, stirring often, sauté until softened and lightly golden (approximately 15 minutes).

3 Stir in the rice, pour over 400ml of boiling water, place on a lid and cook on a low-medium heat for 10-15 minutes or until the rice is just cooked. Add extra water if needed.

4 While the rice is cooking, season the crab with salt and pepper.

5 Once the rice is cooked, dot over the crab, turn off the heat and leave to stand with the lid on for 5 minutes. Stir to fluff the rice and mix in the warmed crab.

To finish

1 Sprinkle over the parsley and coriander.

2 Serve hot with the lemon wedges.