crab

To prepare, pick the crab on its back to reveal a triangular tail piece, then carefully prise it back to remove it and loosen the top shell.
Twist the body left to release the shell from the body. Remove the grey matter and any feathery gills.
The shell is quickest and most humane way to kill the crab. Boil the crab in salted water for 8–10 minutes.
Remove from the boiling water and leave to cool for 30 minutes before picking.
To pick the crab, remove the claws and place on a thick chopping board. Using a heavy handled knife, lightly tap around the shell to crack it without completely damaging it.
Gently remove the shell and release the soft white meat, taking care not to leave any shell or cartilage in the meat.

curry oil

Combine all the ingredients in a pan.
Bring the temperature up to 80C.
Allow to infuse for 10 minutes before blitzing and passing through a muslin-lined sieve.

curry emulsion

Combine the mayonnaise, yoghurt, lime juice and curry oil to make a smooth paste.
Transfer to a squeezy bottle ready for plating.

mango purée

Boil the mango purée with the lime juice and agar agar for 2 minutes.
Add the honey, mix well and set until firm.
Blend the set jelly to a low-speed purée, adding the yuzu juice to bring it back to a consistency that holds itself, similar to toothpaste.

cardamom and lime syrup

Boil the cardamom, sugar and water for 3 minutes.
Add the kaffir lime leaves and the lime juice and boil for a further 3 minutes.
Remove from the heat and add the lime zest and dash vinegar.
Leave this to infuse for 10 minutes before passing through a sieve and reserving.
You will only need 1 tablespoon per serving of crab.

finish

Mix the crab meat with 1 tablespoon of the cardamom and lime syrup, chopped chives and diced mango.
Place a spiral in the middle of the plate with the curry emulsion and place a ring pastry cutter in the centre.
Build the crab mix around the outer edge of the ring and then carefully remove it.
Pipe dots of mango purée on the dish and finish with a few small herbs, such as bronze leaf fennel, coriander, basil, chervil and borage flowers.
Finish the dish with coriander oil in the centre of the spiral.