Crab with new potatoes and salsa macha
The chilli oil adds a nutty, lightly fiery and terrifically garlicky spark of flavour to the salad. Chile de arbol can be found online and in good supermarkets, but substitute with any hot, dried chilli.
Put the potatoes in a saucepan, cover with cold water, add a quarterteaspoon of salt, bring to a boil and cook until tender.
Heat the vinegar with 100ml water, the sugar and half a teaspoon of salt. When hot, pour this over the shallots and set aside.
Now make the chilli oil. De-stem the chillies, discarding any seeds, and bash the garlic cloves to remove their skins. Toast the sesame seeds in a dry frying pan over a medium heat until pale gold, then set aside.
In a saucepan over a mediumhigh heat, warm 200ml of the oil and add the peanuts and garlic, gently frying until both turn a light caramel colour. Empty the nuts and garlic into a bowl. Pour the oil back into the pan, add the chillies and fry for one to two minutes, until they darken and smell nutty. Pour in the rest of the oil and turn off the heat.
Grind the sesame seeds in a blender, then add the chilli and garlic, half the peanuts, one teaspoon of salt and the sugar. Blitz to a coarse crumb. Now pour in the oil and blitz for another minute. Add the rest of the nuts and season to taste.
Cut the potatoes into finger-thick discs and toss in half the olive oil and half the lime juice, then season. Stir the rest of the olive oil and the lime into the crab, and season.
Wash and dry the watercress and herbs and arrange on a large platter, with the potatoes on top. Scatter with the crab, the pickled shallots and a little of their vinegar, and drizzle with one to two teaspoons of the salsa macha. Serve with fresh bread and more salsa on the side.