James Martin serves up Crab rarebit cheese toast on grilled sourdough with a green salad and French dressing and beer on Saturday Kitchen.

James says: “Fresh crab meat adds a touch of luxury to this easy Welsh favourite.”

The ingredients for the crab rarebit: 2 large slices sourdough bread, 2 tbsp olive oil, 350g Lincolnshire Poacher cheese, grated (alternatively use a good cheddar), 50ml beer, 1 tsp English mustard, 3-4 dashes Tabasco, 1 tsp Worcestershire sauce, 150g white crab meat, 50g brown crab meat, 2 tbsp plain flour, 1 free-range egg yolk and 1 tbsp finely chopped chives.