CRAB, LEMON AND DULSE RISOTTO

Preparation 20 minutes Cooking about 45 minutes Serves 4 Brown crab meat has a deeper, richer flavour than white, so it’s ideal for using in sauces and risottos. Look out for fresh crab in your fishmonger from April to November; otherwise, pots of prepared meat are available at good supermarkets. Buy dried dulse, a red seaweed with a smoky flavour, at health food shops, delicatessens or from maraseaweed.com.

2 tbsp olive oil 1 medium onion, finely chopped ½ fennel bulb, finely chopped, fronds reserved 400g risotto rice a large pinch of dried dulse, plus extra to garnish 75ml Pernod 1.3L hot fish or light chicken stock 85g brown crab meat zest of 1 lemon 1 tbsp freshly chopped flat-leaf parsley 60g white crab meat extra-virgin olive oil, for drizzling

1 Put the oil in a deep-sided pan and gently fry the onion and fennel for 15 minutes until soft but not coloured. Stir in the rice and dulse until coated in oil. Cook for 1 minute.

2 Add the Pernod to the pan and bubble until almost reduced. Pour in a ladleful of hot stock and turn the heat up to a low-to-medium simmer. Stirring continuously, let the stock bubble away. Keep adding the stock, a ladleful at a time, until it is almost used up and the rice is cooked yet still has a slight bite – about 20-25 minutes; the risotto should be slightly soupy in consistency.

3 Stir in the brown crab, zest and parsley. Season.

4 Divide the risotto between four warmed bowls. Top with white crab meat, fennel fronds, a sprinkle of dulse and a drizzle of olive oil.