Crab omelette with chilli & sweetcorn

Serves 2

100g pre-cooked fresh white crab meat 1 lime (grated zest and juice of ½ and the rest cut into wedges) 1 corn on the cob (or 150g frozen or tinned sweetcorn) 3 tsp sunflower oil, plus extra if needed 10g peeled fresh ginger root, thinly sliced then cut into matchsticks 1 garlic clove, thinly sliced 1 red chilli, thinly sliced (seeded, if liked) ½ hispi or pointed spring cabbage, core removed and leaves finely shredded 4 eggs 1 tsp toasted sesame oil ½ avocado, peeled, halved and sliced

1 Mix the crab meat, lime zest and juice in a bowl, season with salt and pepper and set aside. Slice the corn kernels from the cob with a sharp knife (doing it into a tea towel can help with catching all the kernels).

2 Heat 2 tsp of sunflower oil in a large frying pan or wok over a mediumhigh heat. Add the corn and a pinch of salt and fry, stirring, for 2–3 mins, then add the ginger, garlic and chilli and fry for another 2 mins. Tip in the shredded cabbage, season with salt and pepper and stir-fry for another 2–3 mins until the cabbage is charred in places; squeeze over a little more lime juice and set aside.

3 Lightly beat the eggs in a bowl with the sesame oil and season with salt and pepper. Heat the remaining sunflower oil in a small non-stick omelette pan or frying pan set over a medium heat. Tip in half the egg mixture and fry, swirling the mixture to move the unset egg on top towards the edges, for 2–3 mins, until set.

4 Shuffle the omelette onto a plate and cook the second omelette (adding a splash more oil to the pan, if needed). Pile the cabbage and corn onto the omelettes, then fold the omelette in half over the filling and top with the crab meat and avocado. Serve immediately, with lime wedges.