Crab cakes with pickled samphire & rapeseed mayonnaise

For the rapeseed mayonnaise, whisk together the egg yolks mustard and cider vinegar. Slowly mix in the oil until it is used up. Season with a little salt.

Next prepare the pickled samphire, begin by giving it a good rinse and pick out the woody stems. Plunge into a pan of boiling water for 2 minutes then drain and place into iced water. Warm the vinegar and sugar until dissolved. Remove the samphire from the iced water pat dry then mix with the vinegar. Preferably leave to marinate overnight before you eat it.

Finally, for the crab cakes, pick over the white crab meat to remove any stray bits of shell. Mix together with the rest of the ingredients and season with salt and pepper. Shape into 8 cakes and put into the fridge to set for 30 minutes. Flour the cakes then shallow fry for 4-5 minutes on each side until golden. Remove and drain on kitchen paper.

Serve immediately, with the rapeseed mayonnaise and pickled samphire. Serves 8 as a starter or 4 as a main meal.