James Martin served up tasty crab tartlets with grated cheese and frisee salad on James Martin’s Saturday Morning.

The ingredients are: Short Crust Pastry are: 200g Plain flour, 100g butter and 1 egg.

For the Custard: 400ml milk, 6 egg yolks, 200g brown crab meat, salt and pepper.

For the filling: 400g white crab meat, 1 lemon, 1 small bunch chives chopped and 100g grated gruyere.

To serve: frisée dressed with French dressing and a few chopped chives.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.