Crab Spaghetti


  • 200g Crab meat
  • 1 cup Olive oil
  • 1 glass Rosé or white wine
  • 1 can of cherry tomatoes
  • Pinch of saffron
  • 1 Fennel
  • Chilli fresh or flakes
  • 1 Onion
  • 250g Cherry toms
  • 2 sticks Celery


Break crab shells and scrape out crab meat and put to one side

Add olive oil to a  big hot pan and add discarded shells to the oil

Add white wine or Rosé to the pan to deglaze it –

Add can of cherry Tomato sauce base

tomatoes to the pan and simmer for 20 mins

Sieve the sauce onto a bowl and keep to one side

Add about half an inch deep of olive oil into the empty pan

Add a pinch of saffron and stir

Pinch of Chilli flakes

Cloves of Garlic




Whole  – cut in half  – cherry toms

Soften in olive oil for 10 mins

Add water to another pan to boil for the spaghetti

Add your tomato base back into the pan & season with salt & pepper

Cook your spaghetti for 10-12 mins or as directed

Add crab meat to the pan and stir in once the spaghetti has cooked

Drain spaghetti and add to the pan with the crab meat.

Stir, add parsley to garnish and eat!

Pollock with cockles and sea


  • Pollock or any white fish?
  • Butter to cook with
  • Salt & pepper
  • Seaweed
  • Cockles
  • 2 lemons
  • White wine
  • Parsley
  • Sea Purslane


Gut and fillet your fish

Add butter to a hot pan and melt until a little brown

Add the fish to the pan and sprinkle with salt and pepper and seaweed  – if you can get it!  Cook until a crust on one side

In another pan add cockles to melted butter and deglaze with wine, add juice from one or two lemons & a handful of parsley

Serve with a fresh salad or sea purslane