Crab

A simple but tasty recipe for mud crab with a butter and curry leaf sauce.

This Ligurian pasta dish combines the best of the land and sea with delicate swimmer crab and robust green pasta.

This tender crab meat salad makes an excellent entrée. The chapons make it - they're croûtons that have been rubbed with garlic.

A simple yet elegant dinner. The secrets? Good seafood – chopped cooked prawns also work a treat – and keeping the eggs just set.

Montrachet's double-baked crab soufflés are superb - thankfully, they've shared the recipe so you can enjoy them at home.

As we count down to our 50th anniversary, we're taking a look back at old recipes. This fried rice dish - a classic comfort food - was inspired from our July-August 1966 issue.

“Cassava (known as manioc or, in Rio, aipim) is a major ingredient in Brazilian cooking, and versions of bolinhos – fried balls – are found in all the best botecos in Rio,” says Burgess.