Crab and sweet cicely salad

Crab comes into season this month so combine it with the delicate, aniseed fronds of sweet cicely and some early summer vegetables for a beautiful salad.

Serves 2

150g peas, podded, plus a few whole pea pods 5 sweet cicely leaves, roughly chopped, plus a few flowers 150g double-shelled broad beans 5 radishes, thinly sliced White meat* from 1 dressed crab 2 chive flowers, torn 3 tbsp extra virgin olive oil, plus a little extra for the pea pods 1 tbsp lemon juice

1 Tip the whole pods into a bowl and pour on a little olive oil and mix until all are coated. Sprinkle on some salt and then grill them under a hot grill until the pods blister and split.

2 In a big bowl, mix the sweet cicely with the podded peas, broad beans and radishes. Portion this onto plates and top with the white crab meat, the torn chive flowers, and a few florets of sweet cicely flowers.

3 Place a few of the cooked pea pods on each plate.

4 Shake together the olive oil and lemon juice, pour over the salad, season with salt and pepper and serve.

* Save the brown meat from the crab to spread on hot toast another time.