Jane Baxter served up tasty crab ricotta cakes in brown meat courchamps sauce with a fennel and apple salad on Saturday Kitchen.

The ingredients are: 100g ricotta, 1 free-range egg, 1 garlic clove, finely grated, 200g picked white crabmeat, 2 tbsp finely chopped fresh chives, 2 tbsp finely grated Parmesan, 1 lemon, zest only, pinch white pepper, pinch cayenne pepper, pinch ground fennel seeds, 25g soft breadcrumbs, 100g panko breadcrumbs, to coat, 2 tbsp olive oil, 1 tbsp butter and salt, to taste.

For the Courchamps sauce: 200g picked brown crabmeat, 3 shallots, peeled and finely chopped, 3 tbsp roughly chopped fresh tarragon, 3 tbsp roughly chopped fresh parsley, 2 tsp Dijon mustard, 1 tsp soy sauce, 2 tbsp aniseed-flavoured liqueur, ½ lemon, juice only, 50ml olive oil, salt and freshly ground black pepper.

For the salad: ½ head of fennel, thinly sliced on a mandolin, 2 celery sticks, thinly sliced on a mandolin, ½ apple, cored, thinly sliced on a mandolin, 4 radishes, thinly sliced on a mandolin, ¼ cucumber, thinly sliced on a mandolin. 4 spring onions, thinly sliced on a mandolin, 2 tbsp olive oil and 1 tbsp lemon juice.

See recipes by Jane in her book titled: Little Leons: Little Leon: Lunchbox: Naturally Fast Recipes available from Amazon now.