Delicious Brazilian crab

A CLASSIC from Brazil’s Bahia region, where the cooking often involves a wonderfully exotic combination of Mediterranean and African ingredients. Try to get a variety of foods into your diet, as this is known to keep your gut in good shape. Crab is a good choice — it’s an excellent source of protein.

SERVES 2

1 tbsp olive oil

½ small onion, peeled and finely chopped

1 large garlic clove, peeled and chopped

1 red pepper, deseeded and diced

250g white crabmeat (fresh, canned or frozen is fine)

2 medium tomatoes, peeled, deseeded and chopped 125ml coconut milk Salt and pepper Handful chopped parsley 1 tbsp grated Parmesan (optional)

TO SERVE

A few chilli flakes or drops of Tabasco sauce ½ lime, cut into wedges Bitter leaf green salad (such as rocket, frisée and chicory)

PREHEAT the oven to 180c/ fan 160c/gas 4. Heat the oil in a pan and saute the onion for 5 minutes. Add the garlic and red pepper and cook for another 2-3 minutes, before adding the crabmeat and tomatoes. Cook for a further 2 minutes. Add the coconut milk, bring to the boil and season to taste. Stir in the parsley, then pour the mixture into a baking dish or two individual serving dishes. Sprinkle over the grated Parmesan and bake for 10-12 minutes, until golden. Scatter with a few chilli flakes or drops of Tabasco. Serve with wedges of lime and a bitter leaf green salad.