Potted crab

1 Make sure to pick over the crab, twice if not three times, to find bits of stray shell. This is best done on a metal tray so you can hear and feel any little bits of crab shell on your fingertips.

2 Squeeze out any excess water and place the crab meat in a bowl.

3 Add the mayonnaise and crème fraîche with all your chopped prepared vegetables and herbs and mix together gently.

4 Place the mixture into either a large ramekin or four individual serving glasses.

5 To make the clarified butter, heat the butter in a pot over a low heat. Skim the frothy white milk solids off as they rise to the top, then pour the butter through a sieve lined with muslin or kitchen paper to catch any remaining solids; otherwise you can use ghee, from an Asian food store.

6 Pour the clarified butter over the top of the crab and sprinkle with the pink peppercorns.

7 Leave to set in the fridge for an hour or two.