SugarPepper Cooks

For the coriander-salt: • Rinse and pat dry a large bunch of coriander • Pick off the leaves (chop the stalks & freeze ready for your next curry!) and lay on a baking tray • Put in oven on its lowest setting and de-hydrate until the leaves have completely dried out – this process may take an hour or so, depending on your oven and the leaf size • Put the dried leaves in a mini food processor along with sea salt flakes • Blitz up to you preferred level of coarseness and store, unrefrigerated in a clean and dry Kilner

For the crab cakes: • tinned white crab meat (or for a veggie version, substitute the tinned crab for marinated artichokes, drained of all oil and finely chopped • spring onions, finely sliced • celery, finely diced • red pepper, finely diced • mashed potatoes • red chilli, finely diced • plain flour, seasoned with cayenne + salt & pepper • white breadcrumbs, seasoned with cayenne, sweet paprika, celery salt & white pepper • medium egg, beaten • Vegetable oil • Red pepper, garlic, smoked paprika and lime mayo: •

plain flour – either all white or ½ white & ½ brown • grated mature Cheddar • finely chopped dill (or substitute spring onions/chives, if you prefer) • sugar or local honey • baking powder • pilsner/lager at room temperature • salt • Butter at room temperature