Recipe: Avocado and North Sea crab tian

For the crab

1 large crab

For the tomatoes

8 on the vine cherry tomatoes

1 tsp chopped thyme

Pinch sea salt

1 clove chopped garlic

For the avocado

1 ripe large avocado

For the raspberry dressing

1 tbsp cherry vinegar

3 tbsp olive oil

1 tsp water

200g fresh raspberries

For the crab: buy the crab fresh of the local fish supplier, pre boil 1 litre of water and add 25g of salt. Boil the crab in the water for 15 minutes and remove form the pan and allow to cool in a cold area of the kitchen.

Once cold break off the claws and remove the white and brown meat from the body shell.

For the tomatoes: pre oil a small roasting tin and place on the tomatoes, season with the salt, garlic and thyme and roast for 5 minutes at 220c then allow to cool.

For the avocado: cut the avocado in half and remove the stone, peel the avocado and dice into small pieces

For the dressing: place all of the ingredients in to a blender and blitz for 2 minutes and pass through a fine sieve to remove the seeds.

To serve put a metal ring on to the serving dish and half fill with avocado then put in the crab meat in two layers and press to ensure a compact mould, remove the ring and top with a crab claw, fill a small glass with the dressing and serve.