Crab

"This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating," says Carey.

Add a squeeze of lemon and you're set.

The Saint Peter chef lifts the lid on spanner crab to show how to get the most out of this sweet crustacean.

The Shanghai dumpling goes luxe. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.

A luxurious soup that's a cinch to pull together.