Crab and crayfish cocktail, with avocado, pomelo and chilli

500g cooked white crab meat 250g cooked crayfish tails 2 large red chillies 2 limes

30g crème fraîche 1 pomelo 2 very ripe Hass avocados Worcestershire sauce Tabasco 1 baby gem lettuce

Vinaigrette

Method: Put the freshly picked crab meat into a bowl. Roughly chop the crayfish tails and add to the crab. Very finely chop one of the chillies, and zest and juice the limes. Add both of these into the crab along with the crème fraîche. Mix well and season lightly. Store in the fridge until needed.

Next, make the avocado purée. Peel the avocados and remove the stones. Place the flesh in a blender and blend until smooth. Season with lime juice, salt, a dash of Worcestershire sauce and another of Tabasco. Store in a piping bag.

Segment the pomelo and slice the remaining chilli very thinly on the angle.

When you’re ready to serve, wash the baby gem lettuce and slice it thinly. Dress with a little vinaigrette.

To plate up (we normally serve it back in the shell at the restaurant), put a good few dots of avocado purée on the bottom of a bowl or glass, cover with a nice handful of the shredded lettuce. Top this with the crab mixture and then put some more avocado purée on top of the crab. Finish with a few slices of the chilli and few pieces of broken-up pomelo segments.

Main image: Crab and crayfish with smooth avocado, fresh chilli and zingy citrus pomelo makes a mouth-watering meal. Left: Gin and beetroot cured salmon, celeriac remoulade and wasabi make for a plate bursting with colour.