I once had a dish like this on a boat in Sydney, made with Australian mud crabs, but it works very well with our brown crabs. The more I make it the more it veers towards a Sichuan-style dish; Sichuan ...

Stir fry ginger, garlic, shallots, chilli & crab pieces till red in oil. Add roasted tomatoes, soy, lime, chilli jam, palm sugar Fish sauce & stock. Finish with thai basil.

This recipe would perhaps be a last meal request for me, says Emily Scott: it contains all the ingredients that I simply love. Crab is available in most good supermarkets or, even better, head to your ...