| | CRAB CAKES |
| 300 | ml | Whiting fillet |
| 2 | | Eggs |
| | Salt and ground white pepper |
| 1 | | Red chilli; seeded and finely |
| | ; chopped |
| 1/2 | ts | Ground coriander |
| 1/2 | ts | Ground ginger |
| | A little finely grated lime zest |
| 1 | | Shallot; finely chopped |
| 85 | ml | Double cream |
| 100 | g | White crab meat |
| | Plain flour and dry breadcrumbs for |
| | ; coating |
| | RISOTTO |
| 1 | tb | Olive oil |
| 2 | | Shallots; finely chopped |
| 1 | | Clove garlic; finely chopped |
| 1/2 | ts | Fresh thyme; chopped |
| 200 | g | Risotto rice |
| 400 | ml | Hot vegetable stock |
| 2 | tb | Double cream |
| 100 | g | Mascarpone |
| 4 | | Spring onions; chopped |
| 75 | g | Parmesan; grated |
| | SALSA |
| 200 | g | Plum tomatoes; skinned, seeded and |
| | ; chopped |
| 3 | | Shallots; finely chopped |
| 1 | | Red chilli; seeded and finely |
| | ; chopped |
| 1 | | Clove garlic; crushed |
| 4 | ts | Mustard vinaigrette |
| | OTHER INGREDIENTS |
| | Vegetable oil for deep-frying |
| 4 | tb | Chilli oil |
| | Chervil sprigs; to garnish |
