Rachel Khoo serves up a tasty looking crab dish for spring on Spring Kitchen with Tom Kerridge.

The Little Paris Kitchen chef made a crab and kiwi tartare that looked very quick and easy to prepare.

Rachel used dressed crab with brown and white meat to give the dish great texture and added flavour.

She says about her dish: “A simple tasty starter of crab on toast with a tangy mix of kiwi, shallot, lime and cucumber.”