Matt Tebbut served up tasty crab meat with carrot slices, fennel, tarragon, parsley and a glazed bearnaise sauce for food heaven on Saturday Kitchen.

The ingredients for the crab are: 250g freshly picked white crab meat, 1 lime, juice only, ½ tbsp finely chopped fresh tarragon, ½ tbsp finely chopped fresh parsley, ½ tbsp finely chopped fresh chives, salt and freshly ground black pepper.

For the fennel, carrot and tarragon: 4 baby carrots, peeled into ribbons, ½ fennel bulb, core only, finely shaved, 1 sprig tarragon, finely chopped, 1 tsp fennel seeds, toasted and crushed, 1 tsp coriander seeds, toasted and crushed, 20ml cider vinegar and 2 tbsp olive oil.

For the Bearnaise glaze: 150g unsalted butter, melted, 3 free-range egg yolks, squeeze lemon juice, 100ml double cream, whipped, salt and white pepper, pinch cayenne pepper.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.