Crab, broad bean & lemon pappardelle

Remove the beans from their outer pods – you should have about 100g beans. Cook in salted boiling water for 1½ minutes. Drain and run under cold water. Peel off the outer skins, if liked. I only double pod the bigger beans, which have tougher skins. Put to one side.

Cook the pasta according to pack instructions, then drain and return to the pan.

Add the cooked broad beans, half the crabmeat, 1 tbsp extra virgin olive oil, the finely grated zest of the lemon and season well with freshly ground black pepper and sea salt flakes. Add most of the herbs, reserving some for the garnish.

Toss very gently with tongs and then divide between four plates for a starter, piling the pasta up in the centre of the plate and making small but high nests. Dot the remaining crab and herbs over and around the pasta, and drizzle with the remaining extra virgin olive oil. Serve immediately.