Jack Stein served up a tasty asparagus, crab and samphire warm salad with cucumber pickle on Saturday Kitchen.

The ingredients for the salad are: 1 cooked brown crab (1.25–1.5kg), 300ml olive oil, for poaching, 350g British asparagus, 225g samphire, picked over and washed, ¼ garlic clove, finely chopped, 2 tbsp extra virgin olive oil, plus extra to serve, ¼ lemon, juice only (about 2 tsp), 1 tbsp chopped fresh flat-leaf parsley, Parmesan shavings, to garnish, sea salt flakes and freshly ground black pepper.

For the cucumber pickle: ½ cucumber, deseeded and chopped, 100ml cider vinegar, 1 tbsp miso paste, 10g caster sugar, pinch salt and pinch five-spice powder.

See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.