Rick Stein served up a Mexican crab poblano with tomatoes, chillies and achiote dish uising Cornish crab on Rick Stein’s Road To Mexico.

The ingredients are: 1 pasilla chilli, seeds removed, 100g salted butter, 1 large red onion, diced, 3 garlic cloves, chopped, 20g achiote paste, softened (available at specialist stores and online), 2 tbsp orange juice, 2 poblano chillies, deseeded and finely sliced (or alternatively 3–4 tbsp pickled jalapeño peppers), 3 large tomatoes, deseeded and roughly chopped, 250g fresh white crab meat, small handful fresh coriander, roughly chopped, ½ tsp salt, 30g panko breadcrumbs and 30g Parmesan (or alternaive vegetarian hard cheese), grated.

See all of Rick’s Mexican inspired recipes in his book titled: Rick Stein: The Road to Mexico (TV Tie in), available from Amazon now.