This dish is essentially two ingredients, designed to go together in their absolute prime: sun-ripened English tomatoes and beautiful Cornish crab . With a bowl of buttered new potatoes, it is simply awesome – and it regularly features on the summer menu at my restaurant Caffè Rojano in Padstow . Timings Prep time: 15 minutes, plus 20 minutes to marinate Serves 4 Ingredients For the pickled shallot 1 large banana shallot, sliced into thin rings 50g caster sugar 50ml white wine vinegar 5g yellow mustard seeds 1 tbsp extra-virgin olive oil For the salad 115g brown crabmeat 200g mayonnaise juice of 1⁄4 lemon, plus the zest of 1⁄2 350g tomatoes 3 tsp red wine vinegar 1 tbsp extra-virgin olive oil, plus extra for drizzling 100g white crabmeat, flaked 10 large basil leaves zest of 1⁄2 lime Method Recipe from For the Love of Food by Paul Ainsworth ( Pavilion Books, £26 ).
