Gurdeep Loyal served up tasty crab crumpets with fried eggs and coriander chutney on Saturday Kitchen.

The ingredients are: 10g lemongrass stalks, trimmed and chopped, 2 garlic cloves, chopped, 1 red chilli, 2 tbsp coconut oil, 2 spring onions, finely chopped, 1 tsp coriander seeds, crushed, 2 tsp black mustard seeds, 25g roasted peanuts, crushed, 35g toasted coconut flakes, 150g white crabmeat, 1 tsp lime zest, plus 1 tbsp lime juice, 1 tsp amchoor (mango powder), 1 tsp fine sea salt, 2 tsp caster sugar and 1 tbsp coriander leaves, chopped.

For the eggs: 4 tbsp olive oil, pinch ground turmeric, ¼ tsp chaat masala, 2 free-range eggs, 1 tbsp red onion, finely slivered, 2 tbsp finely chopped plum tomatoes and 1 green chilli, finely chopped.

For the coriander chutney: 30g coriander, chopped, 30g mint, chopped and 2 limes, juice only.

To serve: 4 crumpets, chives and toasted coconut flakes.

See recipes by Gurdeep in the book titled: Mother Tongue: Flavours of a Second Generation available from Amazon now.