Cut 2 of the endive cores crosswise into 1/4-inch slices and toss with the celery. Add crabmeat and dressing, season with 1/8 teaspoon salt and 1/8 teaspoon pepper, and fold gently with a rubber ...

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Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt.

then assembled at the last minute. Sometimes if I can’t find crab meat I replace it with prawns or smoked snapper.

He was spot on. Sebastien matched the gazpacho with a crisp Saint Clair sauvignon blanc, proudly announcing “from Nouvelle Zelande”. This is my adapted version of his recipe.

Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper.