4. To serve, divide the vegetables between the pastry cases. Add the lobster meat and a spoonful of the cream. Garnish with chopped chervil and serve with lime slices. Mussel & saffron pilaff

Preparation time: 10 min, plus soaking

Cooking time: about 30min

435 Cals per serving

Ingredients:

1 large onion

1 large pinch saffron 60 ml (4tbsp) oil

2 garlic cloves

225g (8oz) long-grain rice

600ml (I pint) light stock

1 bay leaf

salt and ground black pepper

450g (1 lb) cooked mussels in the shell

50g (2oz) dried currants

Method:

1. Finely chop the onion. Soak the saffron in 90ml (6tbsp) boiling water for 15 min. 2. Heat the oil in a flameproof casserole, add the onion and cook slowly for 7 – 10 min or until soft and golden. Crush the garlic, add to onion and cook for 30sec before adding the rice. Cook, stirring, for l - 2min. Pour on the stock, then add the saffron and its soaking liquid. Add the bay leaf, season well with salt and black pepper and bring to boil.

3. Cover and cook at 190°C mark 5 for 15-20min or until the rice is tender but still retains some bite.

4. Add the mussels (with their sauce) and the currants to the casserole, cover and return to the oven for 10 min or until the mussels are hot.

Mussel, leek & herb salad

Preparation time: 10 min, plus draining and drying

Cooking time: 5-10 min

225 Cals per serving

Ingredients:

This simple disk is a delicious starter or light lunch.

700g (1 ½ lb) trimmed baby leeks

salt and ground black pepper

1 lemon

2,5ml (½ level tsp) Dijon mustard

90ml (6tbsp) olive oil

60ml (4 level tbsp) roughly chopped fresh chervil or parsley

30ml (2 level tbsp) chopped chives

900g (2 lb) cooked mussels in the shell (see Cookery Editor's Tips)

orange wedges to garnish

Method:

1. Cook the leeks in boiling, salted water until just tender, then drain and plunge immedi­ately into ice-cold water. Drain and dry well on absorbent kitchen paper.

2. Squeeze the juice from the lemon. Place 30ml (2(tbsp) lemon juice in a bowl; season and add the Dijon mustard. Whisk together until well combined, then whisk in the olive oil. Toss the leeks with a little of the dress­ing, season, cover and chill. Re­serve remaining dressing.

3. Just before serving, mix the chopped herbs into reserved dressing. Reheat the mussels according to packet instructions, then pour the dressing over. Spoon the hot mussels over the leeks and serve immediately, garnished with orange wedges.

Crab & orange salad

Preparation time: 25min

740Cals per serving

Ingredients:

1 orange

salt and ground black pepper

2,5ml ( ½ level tsp) Dijon mustard

10ml (2tsp) wine vinegar

90ml (6tbsp) olive oil

2 small dressed crabs, each with about 100g (3 ½ oz) crab meat 10ml (2 level tsp) chopped, fresh

flat-leafed parsley

1 loaf focaccia bread

olives and lemon slices to serve

Method:

1. For the Orange Vinaigrette, grate the rind and squeeze the juice of the orange. Place the rind and 60ml (4tbsp) orange juice in a small bowl with salt and ground black pepper, the Dijon mustard and wine vinegar. Whisk together until thoroughly com­bined, then whisk in the olive oil.

2. Place the white crab meat in a small bowl and moisten with some of the vinaigrette; adjust the seasoning if necessary. Take a 6,5cm pastry cutter and place on a serving plate. Spoon half the brown crab meat into the base, then top with half the white. Sprinkle with the chopped fresh parsley and a little extra vinai­grette. Carefully remove the pastry cutter to leave a neat round of crab. Repeat on another plate with the remaining crab.

3. Drizzle a little extra dressing around the crab and serve with grilled sticks of buttered focaccia, olives and lemon slices.