Marcus Wareing served up tasty brown crab meat pate with grilled crab and a celeriac and kohlrabi salad on Tales from a Kitchen Garden.

The ingredients are: 1 kohlrabi, peeled, 200g celeriac, peeled, 2 lemons, grated zest and juice only, 30ml olive oil, 10g dill fronds, chopped, 10g chives, chopped (plus some chive flowers to garnish, if you have them), 10g tarragon, chopped, 2 cooked crabs, around 1kg each, 2 tbsp fish sauce, 2 tbsp Worcestershire sauce, 1 garlic clove, chopped, 1 slice white bread, salt and freshly ground black pepper and sourdough toast, to serve.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.