Sweet pea pancakes with crab

Wash your hands thoroughly and check the crabmeat for bits of shell (it happens sometimes). Mix all the ingredients into the crabmeat, season well with the Tabasco/anchovy essence (how much you use is up to you), and set aside.

Pop the peas into a bowl of boiling water for just 30 seconds, then drain and rinse under cold water to cool them down. Put in a food processor. Add all the other ingredients except the flour and blitz until smooth. Finally, fold in the flour and let it rest for a while. You can do this the night before.

Fry the pancakes in a little oil and a knob of butter until golden on both sides. Make each one about four inches across. Drain on kitchen paper and you can fry them off in advance and then just re-heat them on a baking tray before serving. You don’t need them to be hot, just warm. Serve with a suitably sized blob of the crab mix on top.