Nigel Barden served up a tasty Goan style stuffed crab with piri-piri Masala sauce using a recipe by chef Cyrus Todiwala on Radio 2 Drivetime.

The ingredients for the crab are: 6 dressed crabs, or 500g white and brown crabmeat (a 70:30 split is fine), 2 tbsp olive oil, 5-7cm piece fresh root ginger, peeled and finely chopped, 4-5 cloves garlic, finely chopped, 2 finger-type fresh green chillies, finely chopped with seeds, 2 small red onions, finely chopped, Piri-Piri Masala 2-3 tsp (see recipe below, or Nigel says there are plenty of Piri-piri sauces available without having to make your own), 2 plum tomatoes, pulp reserved and flesh diced (pulp being the seeds and surrounds), 1 heaped tbsp chopped fresh coriander, 4 tbsp fresh or frozen peas, cooked and cooled, Lemon or lime juice to taste, 2-3 hard boiled eggs, shelled and chopped, 2-3 tbsp grated mature cheddar cheese, for sprinkling and
salt.

For the Piri-piri Masala: 100g dried red chillies (of 2 or 3 varieties if available), 3 x 5cm pieces fresh root ginger, unpeeled and coarsely chopped, 12 cloves garlic, coarsely chopped, 1½ tbsp coriander seeds, 2 tsp cumin seeds, 2 x 5cm pieces cinnamon stick, 6-8 black peppercorns, 200ml extra virgin rapeseed oil, plus extra for covering and 250-350ml palm or cider vinegar.