1 x Granny Smith Apple

For the panna cotta:

50ml chicken jus
100ml water
168g frozen garden peas
75g butter
25 ml double cream
10g caster sugar
4g salt
1 gelatine leaf, soaked
1⁄4 lemon, juiced

For the brown crab mayo:

30g brown crab meat
30g pasteurised egg yolk
1tsp Dijon mustard
100ml vegetable oil
1/2 cap of white wine vinegar
1/2 tbsp Worcestershire sauce
1/2 tbsp Tabasco

For the white crab:

100g fresh picked white crab meat
1⁄2 red chilli
1⁄4 bunch of chives
Zest and juice of 1 lime
1⁄2 shallot, finely diced

Pea shoots

Salt and pepper

For the panna cotta:

1. Ensure peas are defrosted.
2. With the exception of the gelatine, put all the ingredients in a saucepan and bring to the boil.
3. Simmer for 5 minutes and add the soaked gelatine leaf.
4. Season according to taste and pass through a fine sieve.
5. Set in bowls and store in the fridge to set.

For the brown crab mayo:

1. For the mayo, purée the crab meat in the food processor with the mustard, egg yolks and vinegar.
2. Slowly add the oil whilst still blitzing. Finish with the Worcestershire sauce and Tabasco.

For the white crab mix:

With the white crab, go through all the meat checking for any trace of shell and discarding. Finely dice the chilli, shallot and chives, then zest and juice the lime. Mix together and taste. Bind with 1 tbsp of brown crab mayo.

Finally, to serve, place a teaspoon of brown crab mayonnaise in the centre of the panna cotta, then put a tablespoon of white crab meat on top. Slice some apple batons and serve with a pea shoot salad and toast.