Michel Roux Jr. served up crab custard pots with salad on Saturday Kitchen.

The ingredients are: 4 free-range egg yolks, 200ml milk, 60ml/4 tbsp double cream, 100g brown crab meat, 1 tsp freshly ground nutmeg, 125g white crab meat, 1 spring onion, thinly sliced, 2 tbsp olive oil, 1 lemon, juice only, 400g small tomatoes, thinly sliced, salt and freshly ground black pepper and 2 tbsp finely chopped micro basil, to serve.