I don’t know about you, but I’m revelling in the asparagus, early strawberries and new potatoes that are flooding the local farmer’s market. Traders are no longer wrapped up tightly to withstand the cold, and there is a spring in everyone’s step. At the fish stall, some dressed crab caught my eye, and while I love nothing more than crab on toast with thick aïoli or a nutty salsa macha, there was a nip in the air on the night in question, so I was drawn to this rich, warming dish instead. The onions are a vehicle for the spices, adding sweetness and depth to both potato cake and crab. On the side, a gloriously refreshing, spicy salad makes the most of mango season.
