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Crab cakes (makes: 10)

Ingredients:
3 spring onions
½ a bunch of fresh flat-leaf parsley
750 g cooked crabmeat , from sustainable sources
300 g mashed potatoes
1 teaspoon cayenne pepper
1 large free-range egg
plain flour , for dusting
olive oil
watercress
tartare sauce

Method:
Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
Combine the crabmeat, potatoes, onion, parsley, pepper, cayenne and egg in a bowl with a little sea salt.
Refrigerate for 30 minutes, then shape into 6cm cakes.
Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
Serve with pinches of watercress and a dollop of tartare sauce.