Rick Stein cooks baked Cromer crabs with Berkswell cheese on Saturday Kitchen.

The ingredients are: nutmeg, cooked crabs, Berkswell cheese, English mustard, white breadcrumbs and ground cayenne pepper.

The cheese is traditional made with unpasturised ewes’ milk in moulds are left in plastic kitchen colanders which give the cheese its typical shape. Made in small vats, Berkswell cheese is left for maturation at least for 6 months.