Thai-Style Crab Cakes With Sweet Chilli Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut the potatoes (skins on) into chips

Add the chips to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

While the chips are cooking, trim, then slice the spring onion[s]

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop the coriander finely, including the stalks

Add the cabbage & carrot slaw mix to a large bowl with the rice vinegar, half the soy sauce and half the chopped coriander (you'll use the rest later!)

Season with a pinch of salt and sugar, mix it all together and set aside – this is your quick-pickled cabbage & carrot slaw

Combine the gram flour and ginger & garlic paste in a bowl with the remaining soy sauce and 2 tbsp [4 tbsp] flour

Add 75ml [150ml] cold water and whisk everything together until there are no lumps – this is your batter

Break up the crab meat gently with a fork, then stir it through the batter with the sliced spring onion, chopped chilli (can't handle the heat? Go easy!) and remaining chopped coriander – this is your crab cake mix

Heat a medium, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat

Once hot, add 6 [12] spoonfuls of crab cake mix to the pan and cook for 2-3 min on each side or until golden and cooked through – these are your Thai-style crab cakes

While the crab cakes are cooking, add the red chilli relish and mayo to a small bowl and mix until fully combined – this is your sweet chilli mayo