Potted crab with chutney

For the potted crab: blend together the brown crabmeat, egg yolks, mustard and white wine vinegar in a food processor until smooth.

With the motor running, slowly pour the olive oil into the mix in a thin stream to make a mayonnaise. Season with salt and freshly ground black pepper.

Pass the mixture through a fine sieve.

Whip the double cream until soft peaks form. Fold the cream into the crab mayonnaise, then gently stir in the shallot, chives and apple. Finally, fold in the picked white crab meat. Adjust the seasoning and spoon the mixture into ramekin moulds. Refrigerate for about an hour to set.

Once set, melt the butter in a small saucepan and pour a little over the top of each ramekin to cover the crab mixture. Transfer the ramekins to the fridge until the butter is set.

For the cucumber chutney: put the diced cucumber in a non-reactive bowl, mix in the salt, transfer to the fridge and leave for 6 hours.

In a medium, heavy-based saucepan, combine the white wine vinegar, sugar, bay leaves, white peppercorns, star anise and coriander seeds and bring to the boil. Allow the mixture to reduce by one-third, then pour through a fine sieve and leave to cool.

In a frying pan, dry-fry the mustard seeds until toasted. Remove the pan from the heat and leave to cool.

Remove the cucumbers from the fridge, wash off the salt and drain in a colander.

. In a small bowl, combine the mustard seeds, drained cucumber and the vinegar mix and leave to one side.

. To serve, sprinkle a little paprika and chopped dill, if using, over the potted crab. Accompany with toasted bread and the cucumber chutney.