Emily Scott served up tasty Cornish crab cakes with citrus mayo and green leaf salad on Saturday Kitchen.

The ingredients for the crab cakes are: 500g mixed white crab meat, picked, 1 lemon, zest and juice, 4 spring onions, very thinly sliced, 1 tbsp snipped fresh chives, 2 tbsp crème fraîche, 4 tbsp plain flour, plus extra for dusting, 2 free-range eggs, lightly beaten, 100g fresh white breadcrumbs, 25g unsalted butter, 4 tbsp sunflower oil, sea salt and freshly ground black pepper, lemon wedges, to serve.

For the citrus mayo: 3 free-range egg yolks, 1 tsp Dijon mustard, 1 lemon, juice and zest, 250ml sunflower oil, 1 lime, zest only, sea salt and freshly ground black pepper.

For the green leaf salad: 1 butter head round lettuce, leaves separated, washed and dried, 2 Little Gem lettuces, leaves separated, washed and dried, 4 spring onions, thinly sliced, 1 cucumber, peeled and thinly sliced, 2 small ripe avocados, 1 lemon, juice only, 3 tbsp extra virgin olive oil, 50g pine nuts, toasted, sea salt and freshly ground black pepper.

See recipes by Emily in her book titled: Time & Tide: Recipes and Stories from My Coastal Kitchen available from Amazon now.