Angela Hartnett served up a spicy crab salad with mango and chillies on Saturday Kitchen.

The ingredients are: 500g cooked white crab meat, 250g cooked brown crab meat, 1 lime, zest only, 1 tbsp finely chopped mint, 1 tbsp finely chopped coriander, ½ Chinese cabbage, thinly sliced, handful celery leaves, 2 ripe mangoes, stones removed, thinly sliced, 4 kaffir lime leaves, finely chopped, to serve and 100g toasted sesame seeds, to serve.