My good mate Dazza, who is head chef at Tetsuya’s, was kind enough to give me some Queensland spanner crab meat. It was amazing. Delicate and sweet white flesh that was so tender it melted at the sight of a  tongue. I did it two ways…..the first was simply pan fried quickly over a high heat, then placed on top of a broccoli heart puree with crispy leeks, dried shiso and puffed rice. Secondly, stirred through some spaghetti with chilli jam which may sound a tad quiffy but it was fantastic. The jam stuck to the spaghetti like glue, which carried the slithers of crab meat along with it.

Queensland Spanner Crab, Broccoli Heart, Crisp Leeks, Dried Shiso and Puffed Rice

Queenland Spanner Crab Spaghetti with Chilli Jam