Little crab dumplings in a pea broth recipe

Heat the oil in a large pan over a medium heat. Fry the garlic and onion for 5 minutes, until softened.

Add the fennel seeds, saffron, wine and crab shell. Stir, then add 1 litre water. Bring to a simmer and cook, covered, for at least 45 minutes.

Meanwhile, lay the won-ton sheets on a lined baking tray. Beat 1 egg in a small bowl until smooth, and the other into the crab meat. Season. Place a teaspoon of crab into the centre of each sheet and brush the edges with beaten egg. Fold each sheet in half diagonally to create a triangular parcel, and seal the edges. (If you like, brush more egg along the sealed edges and gather the pastry into a parcel.) Chill until ready.

Strain the cooked broth into a clean pan and discard the shell. Add the peas, bring back to a simmer and remove from the heat. Cover and set aside for 10 minutes. Blend until smooth. (Strain again for a really smooth soup.) Season to taste.

Bring a large pan of salted water to the boil. Add the won-ton and cook for 2-3 minutes, until they rise to the surface. Remove with a slotted spoon. Divide the soup between 4 bowls and top each bowl with 3 dumplings. Add extra-virgin olive oil, if you wish.