Curried crab pots with coronation salad

You can have the crab potted up and in the fridge ready for whenever you need it, then simply toast some bread and make up the salad to serve.

30 MINUTES + CHILLING | SERVES 4 AS A STARTER | EASY | GF

coconut oil 2 tbsp

onion 1, finely chopped

garlic 2 cloves, crushed

ginger a thumb-sized piece, peeled and finely grated

cumin seeds 1 tsp

black mustard seeds 1 tsp

white crabmeat 150g

mayonnaise 2 tbsp

unsalted butter 75g

ground turmeric ½ tsp

garam masala ½ tsp

crusty bread, toast or crackers to serve CORONATION SALAD

greek yogurt 4 tbsp

lemon ½, juiced

mild curry powder 1 tsp

Little Gem lettuces 2, cut into pieces

raisins a small handful

apple 1, cored and chopped into 1cm cubes

coriander a handful of leaves

1 Heat the coconut oil in a pan over a medium heat and cook the onion with a pinch of salt for 10 minutes until softened. Add the garlic, ginger, cumin and mustard seeds, and cook for another minute. Remove from the heat and cool slightly before gently folding in the crab and mayo to evenly combine. Season to taste. Spoon the mixture into four small ramekins or tea cups and level with the back of the spoon.

2 Melt the butter in a small pan over a low heat, then tip in the turmeric, garam masala and a pinch of salt. Pour the melted butter over the crab mixture to cover, then chill until needed. Will keep chilled for three days.

3 For the salad, whisk together the yogurt, lemon juice and curry powder in a bowl with some seasoning. Add the lettuces, raisins, apple and coriander, then fold everything together.

4 Serve the potted crab with a pile of the salad and crusty bread, toasts or crackers alongside.

PER SERVING 402 kcals | fat 32.1G saturates 18.1G | carbs 13.6G | sugars 12.1G fibre 3.4G | protein 13G | salt 0.5G